Easter Biscuit Lollies Recipes

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SEDGEMOOR EASTER BISCUITS



Sedgemoor Easter Biscuits image

These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs. And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity.

Provided by Florence Fabricant

Categories     brunch, easy, lunch, dessert

Time 40m

Yield 18 cookies

Number Of Ingredients 14

3/4 cup dried currants
2 tablespoons brandy
3/4 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, slightly softened
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup sifted confectioners' sugar
4 teaspoons milk.

Steps:

  • Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
  • Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.
  • Roll out about 3/8-inch thick. Use a 2 1/2-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners' sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 71 milligrams, Sugar 14 grams, TransFat 0 grams

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