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Sedgemoor Easter Biscuits
Servings 20 cookies
Ingredients
- 125 gr dried currants
- 3 tbsp brandy
- 100 gr whole-wheat pastry flour
- 100 gr all-purpose flour
- 1/2 teaspoon salt
- 125 gr butter unsalted, slightly softened
- 100 gr sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground allspice
- 1 egg large, beaten
- 1 tsp vanilla extract
- 100 gr powdered sugar sifted
- 4 tsp milk.
Instructions
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Place the currants in a small bowl, add the brandy and set aside for at least 2 hours.
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Preheat the oven to 180° Line a baking sheet with the parchment.
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Place the flours and salt in a mixer. Mix briefly on low speed to blend. Dice the butter, add it to the mixer bowl and mix on low speed until it is blended with the flour to make a crumbly mixture. Whisk the sugar and spices together and add them to the mixer. Mix on low. Add the egg, ½ tsp vanilla, the currants wir the brandy, and mix on low just until clumps of dough start to form. Turn the dough out on a work surface and knead briefly to smooth.
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Roll out the dough about 1 cm thick. Use a 6 cm round cutter, preferably fluted, to cut rounds. Reroll the scraps. Place the rounds on a baking sheet.
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Bake about 25 minutes, until they are lightly browned. Transfer the cookies to a rack.
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Mix the powder sugar with milk and ½ tsp vanilla, and brush on the warm cookies. When the glaze has set, brush on a second coat. Allow to cool completely.
Recipe Notes
Recipe (published on March 19, 2008) and photography found in the New York Times, adapted from ‘Good Things in England: A Practical Cookery Book for Everyday Use,’ edited by Florence White, 1932 (Persephone Books, 2003 edition)