MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Mary Berry's Easter Biscuits *
 Categories: Cookies, Snacks
      Yield: 12 Cookies

MMMMM--------------------------DOUGH---------------------------------
    200 g  Butter (8 oz); softened
    150 g  Caster sugar (6 oz)
      2 lg Free-range egg yolks
    400 g  Plain flour (14 oz);
           - plus extra for flouring
      1 ts Mixed spice; level
      1 ts Ground cinnamon; level
      2 tb Milk; up to 4 tb

MMMMM---------------TRADITIONAL CURRANT BISCUITS---------------------
    100 g  Currants (4 oz)
           Caster sugar; for sprinkling

MMMMM----------------------ICED BISCUITS-----------------------------
      1 ts Lemon juice; up to 2 ts
    250 g  Icing sugar (9 oz)
      2 tb Water; cold
           Different coloured food
           - colourings

  * "biscuit" is British for what we Americans call "cookie"

  Set the oven @ 180 C/355 F (160 C/320 F Fan) Gas 4.

  Lightly grease two baking trays lined with baking parchment.

  Measure the butter and sugar into a bowl and beat together until
  light and fluffy. Beat in the egg yolk. Sieve in the flour and
  spices and add enough milk to give a fairly soft dough. Bring
  together, using your hands, to make a soft dough.

  Halve the mixture and set half to one side.

  For the traditional currant biscuits, add the currants to the
  remaining half of the mixture and knead it lightly on a lightly
  floured work surface. Roll out to a thickness of about 5 mm (1/4").
  Cut into rounds using a circular cutter. Place on the prepared
  baking trays. Sprinkle with caster sugar.

  Bake for 15 minutes, or until pale golden-brown. Keep a careful eye
  on the biscuits--it doesn't matter if you open the oven door to
  check. Sprinkle with caster sugar and lift onto a wire rack to
  cool. Store in an airtight container.

  For the iced biscuits, knead the remaining half of the biscuit
  dough mixture lightly on a lightly floured work surface. Roll out
  to a thickness of 5 mm (1/4"). Cut out Easter biscuits using an
  assortment of shaped cutters, such as bunnies, Easter eggs, chicks,
  spring flowers.

  Lightly grease two baking trays lined with baking parchment.

  Place the biscuit shapes on the prepared baking trays and bake in
  the preheated oven for 10 to 15 minutes. Remove from the oven and
  lift on to a wire rack to cool.

  To make the icing, pass one teaspoon of lemon juice through a fine
  sieve, to remove any pips or bits. Mix the icing sugar with the
  lemon juice, and then add about 2 tb water, adding it little by
  little until you have a relatively stiff but smooth icing. Add a
  splash more sieved lemon juice if necessary.

  Divide the icing into separate bowls and mix in food colourings of
  your choice into the separate bowls of icing, until you achieve the
  desired shade.

  Spoon a little icing into a piping bag and pipe your decorations
  onto the biscuits. For a smooth finish, you can pipe the outline of
  your design in the firmer icing, then slacken it down a bit by
  mixing in a little more water, giving the icing more of a runny
  consistency, and use this to fill in the designs.

  Recipe FROM: https://maryberry.co.uk

  Uncle Dirty Dave's Archives

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