April 14, 2017

Spiced Easter biscuits - Easter Calendar 2017

Today it is Good Friday (Langfredag) being the second day of the Danish Easter vacation. And today I have been baking spiced Easter biscuits using a recipe from Country Living (issue April 2016) with a few modifications. As I did not had enough currants, I used a combinations of currant and dark raisins. And instead of mixed spiced I created my own mixed spice selection from cinnamon, mace, all spice and cloves.

Spiced Easter biscuits: - 40 biscuits

  • 300 g (cake) wheat flour
  • 150 g icing sugar
  • 175 g cold butter - diced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1 egg beaten together with 1 tablespoon water
  • 125 g currants and dark raisins
  • 1 egg white
  • sugar for sprinkling
  1. Add flour, icing sugar, butter and spices into a food process, where they are whizzed together.
  2. Add in the egg and whizz untill the dough comes together.
  3. Remove the dough from the food processer, and placed it on the kitchen table, where the currants and raisins are kneaded into the dough.
  4. Flatten the dough into a disc shape and cover it with cling film.
  5. Place the dough in the refrigerator for ½-1 hour.
  6. Heat up the fan oven to 160'C.
  7. Roll out the dough on baking paper, until a height of 4 mm. Stamp out cookies using a cookie cutter.
  8. Place the cookies on baking tray covered with baking paper. 
  9. Beat the egg white with a fork until foamy.
  10. Glaze the surface of the biscuits with egg white and sprinkle the surface with sugar.
  11. Bake the biscuits at 160'C (fan oven) for 12-15 minutes until lightly golden.
  12. Cool down the biscuits on a wire rack.
  13. Store in airtight container.

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