RECIPES WITH BISCUITS RECIPES

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EASTER BISCUITS RECIPE - BBC FOOD



Easter biscuits recipe - BBC Food image

Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes about 30 biscuits

Number Of Ingredients 12

200g/7oz softened butter, plus extra for greasing
150g/5½oz caster sugar
2 large free-range egg yolks
400g/14oz plain flour, plus extra for dusting
1 level tsp ground mixed spice
1 level tsp ground cinnamon
2–4 tbsp milk
100g/3½oz currants
caster sugar, for sprinkling
1–2 tsp lemon juice
250g/9oz icing sugar
different food colourings

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.
  • Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.
  • Halve the mixture and set half to one side.
  • For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.
  • Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.
  • For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers.
  • Lightly grease two baking trays lined with baking paper.
  • Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
  • To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
  • Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
  • Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.

EASIEST EVER BISCUITS RECIPE - BBC GOOD FOOD



Easiest ever biscuits recipe - BBC Good Food image

The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns

Provided by Lulu Grimes

Categories     Snack, Treat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield makes 24

Number Of Ingredients 5

200g unsalted butter, softened
200g golden caster sugar
1 large egg
½ tsp vanilla extract
400g plain flour, plus extra for dusting

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
  • Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
  • Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.

Nutrition Facts : Calories 161 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein

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