How to make Easter biscuits (From Smallholder)

How to make Easter biscuits

9:00am Saturday 20th March 2010 in

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Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries.

15minutes preparation time plus chilling 18 minutes cooking time 81 kcal per biscuit 4.1g fat per biscuit Makes 24-26 biscuits Dough is suitable for freezing Suitable for vegetarians Plain Flour 175g (6 oz) Mixed Spice 1tsp Loseley Summer Meadow Butter 110g (4oz) Caster Sugar 110g (4 oz) plus extra for sprinkling Lemon 1, grated rind Wild Blueberries 75g (3 oz) Egg 1, beaten Method 1. Sift the flour and spice into a large bowl. Add slivers of Loseley Summer Meadow butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2. Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3. 3. Preheat the oven to 180 ˚C/ 350˚F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1/4 in) thick slices. Put them on the baking sheet, spaced a little apart.

4. Bake the biscuits for 15-18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips The wild blueberries in this recipe are semi-dried and they are available in the supermarkets along with other dried fruits. Or you could use fruits you dried last year from your smallholding.

Use currants or add orange rind if you like.

For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Visit www.loseley.com for more information.