Easter biscuits

Unexpected guests? Want to keep the kids occupied? Make these simple, lemony Easter biscuits from what's in your store cupboard.

Serving instructions

• Mitzie Wilson & Debbie Major
• Makes about 20 biscuits
• Takes 25 minutes to make, 15-18 minutes to bake, plus cooling

Ingredients

1. 150g butter, softened
2. 125g caster sugar, plus extra for sprinkling
3. Finely grated zest of 1 lemon
4. 2 medium egg yolks
5. 250g plain flour, plus extra for dusting
6. 1/2 tsp mixed spice
7. 40g currants
8. 10g chopped mixed citrus peel

Method

• 1. Preheat the oven to 180°C/fan160°C/gas 4. In a large bowl, beat the butter, sugar and lemon zest until creamy. Beat in the egg yolks until smooth, then beat in the remaining ingredients until it forms a ball.
• 2. Turn the dough out onto a lightly floured work surface and roll out to about 5mm thickness. Using a 7cm fluted pastry cutter, cut out about 20 biscuits. Re-roll the trimmings as you go. Place on 2 large, non-stick baking trays, spaced a little apart.
• 3. Bake for 15-18 minutes, until pale golden. Sprinkle with caster sugar, then cool on a wire rack. As a finishing touch, stack a few biscuits and tie with ribbon. They will keep for a week in an airtight container.

Nutrition

Per biscuit: 138kcals, 6.9g fat (4.1g saturated), 1.6g protein, 18.7g carbs, 9g sugar, 0.1g salt