Easter garibaldi biscuits
These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes.
Ingredients
- 110g/4oz butter, softened at room temperature
- 110g/4oz caster sugar, plus extra for sprinkling
- 1 free-range egg, separated
- 225g/8oz plain flour, sieved, plus extra for dusting
- good pinch mixed spice
- 55g/2oz currants
- 30g/1oz candied peel
- 3 tbsp milk
Method
Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.
Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.
Remove the biscuits from the tray and set aside to cool on a wire rack.