After having our house on the market for nearly 3 months we have finally sold and I now have the freedom to do what I want in my kitchen, within reason, without keeping it in a ‘show-home’ condition. I’m not a particularly messy cook but everything had to be more considered and creativity was definitely stifled.
It was a joy to be in the kitchen today and I thought I would continue with the Easter theme and bake a Simnel cake. Unfortunately, on rummaging through the cupboards, I realised I hadn’t got the right sized cake tin! I’m sure I had a 20cm one somewhere. Never mind, change of plan, let’s make Easter biscuits instead.
I very rarely bake biscuits as they are so moreish and it is far too easy to over indulge. You see I have no self control at all! These little biscuits are full of spice and make the perfect accompaniment to a good cup of coffee. Easy to make and, if you do have any left, freeze nicely.
- 100g unsalted butter, at room temperature
- 75g golden caster sugar
- 1 large egg, separated
- 200g plain white flour
- pinch of salt
- 1/2 teasp ground mixed spice
- 1/2 teasp ground cinnamon
- zest of a lemon
- 50g cranberries or currants
- 15-30 ml milk
- caster sugar, for sprinkling
Preheat oven to 200°C/Fan 180°C/Gas 6. Lightly grease two baking sheets.
Cream the butter and sugar together in a bowl until pale and fluffy, then beat in the egg yolk. Sift the flour, salt and spices together over the mixture. Stir well, then add the lemon zest and fruit, with enough milk to give a fairly soft dough.
Knead lightly on a lightly floured surface and roll out to a 5mm thickness. Cut into 5cm rounds using a fluted cutter. Place on the baking sheets.
Bake in the oven for 10 minutes, then brush with the lightly beaten egg white and sprinkle with a little caster sugar. Return to the oven for a further 5 minutes, or until golden brown. Transfer to wire racks to cool.