TRADITIONAL EASTER BISCUITS

The kids are going to love these – especially if they help you make them in the first place. These biscuits have a lovely consistency. Warning: They do tend to go very fast indeed.

Makes 16-18 80cm biscuits
Preparation time:- 15 minutes.
Cooking time:- 15-18 minutes.

140g salted butter
280g self-raising flour
140g caster sugar
Finely grated zest of 1 lemon
55g raisins
1 medium egg

1.    Pre-heat the oven to 190°C, gas mark 5.
2.    Rub the cold butter into the flour well.
3.    Add the sugar, lemon zest and raisins and bring together gently.
4.    Add the beaten egg and mix well.
5.    Roll out to ½ cm thick, cut out with an 8cm diameter plain cutter.
6.    Bake for 15 minutes, until lightly browned and cooked.
7.    Remove from the oven, cool then remove from the tray.
8.    Store in an airtight container and don’t eat them all at once.

Tips

•    Traditional Easter biscuits are made with currants, but raisins I think taste better.
•    Gently rub in the flour, or the cooked biscuit will become heavy.
•    I use a food processor to rub the butter in - its quick and really easy.
•    The mix can be made, rolled out and frozen, then cooked from frozen.

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