Light and crispy biscuits with added fruit and spice – perfect for making with the children and decorating over the Easter holidays!
100g/3.5oz unsalted butter
100g/3.5oz caster sugar
1 medium egg, separated
225g/8oz plain flour
½ tsp ground ginger
½ tsp ground cinnamon
50g/1.5oz currants or raisins
25g/0.75oz candied or dried peel
3 tbsp milk
Icing and sprinkles for decorating (optional)
Preheat the oven to 170°C/325°F/Gas mark 3.
In a large bowl cream together the butter and sugar using a hand whisk or an electric beater until light and fluffy.
Add in the beaten egg yolk. Sift the flour together with the spices and gradually add to the mixture, folding in with a wooden spoon. Add the dried fruit and peel and mix until thoroughly combined.
Add a little milk, enough to be able to work the mixture into a stiff dough.
Roll the dough on a floured surface to a thickness of approximately 5mm. Cut out shapes from the dough with whatever cutters you have – bunnies, ovals for eggs and chicks work well if you are making these biscuits at Easter!
Place the dough shapes on a greased baking sheet and cook in the middle of the preheated oven for 15 minutes, until lightly golden.
Transfer to a wire rack and allow to cool thoroughly. Once cool decorate with writing icing, sprinkles and sweets and get creative!
Approx 20 biscuits