I used this recipe http://www.bakinginspiration.com/recipe/53/easter-biscuits and made no changes (unlike me!) Oh no, I did use golden caster sugar! Oh and sultanas instead of currents.....hmmm not so good at following rules!!
The first job was to soak a pinch of saffron in 2 tablespoons of warm milk. I've never used saffron before so this was a first!
I then creamed together 100g butter and 75g caster sugar, added an egg yolk and beat again. Keep the egg white for later on!!
Next I sieved in 200g plain flour, a pinch of salt and 1 tsp mixed spice. Then I added 50g sultanas and the milk and saffron infusion.
Once everything was combined I rolled out the dough, cut out my biscuits and laid them out on a lined baking tray. After baking for 10 minutes at 180C I took out the biscuits, brushed with egg whites and sprinkled with caster sugar. The recipe said to return to the oven for a further 5 minutes but actually I had to give them another 10 on top. This is really unlike my oven which is usually a bit fierce so I would really keep an eye on them! I may have rolled them out too thickly or added too much egg white?? They turned out absolutely fine with the extra cooking...
Once cooled on a cooling rack they are ready to bag up as pressies........or just enjoy with a cuppa!
Happy Easter!
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