Saturday, February 28, 2009

Eostre Biscuit Recipe

There are several regional versions of Eostre biscuits. Here is our variation on it:
Eostre Biscuits
1/2 cup butter
¾ cup sugar or berry sugar
1 ½ cups all purpose flour
2 tablespoons currants or sultanas
zest of one lemon
1 egg
1 teaspoon baking powder
½ teaspoon salt
1/2 teaspoon ground allspice
¼ teaspoon nutmeg
¼ teaspoon mace
1/2 teaspoon ground cinnamon
2 tablespoons Amaretto or brandy
a little extra caster sugar
Whisk flour, spices, baking powder and salt together in a bowl. Cream the butter and sugar together in a large bowl until fluffy. Beat the egg to the butter mixture. Add the lemon zest, amaretto and currants. Add the flour mixture and combine to form a soft dough. Take pieces of dough to form 1 – ½ inch balls. Flatten these out to make cookies and line them up on a baking tin lined with parchment paper. Bake for 20 minutes at 180 C (350 F) until golden brown. Another variation that I like is to substitute a ½ teaspoon of ginger for the mace and two tablespoons of Jamaica rum for the Amaretto.

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