Ingrédients pour Easter Biscuits Cookies
- 170g softened unsalted butter
- 150g caster sugar
- Lemon, Zest Of
- Egg Yolk
- Plain Flour
- Caraway Seed
- 75g currants
- 20g granulated sugar
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Comment préparer Easter Biscuits Cookies
- Preheat your oven to 180°C (350°F, gas mark 4). Line a baking sheet with parchment paper.
- In a large bowl, cream together 170g softened unsalted butter, 150g caster sugar, and the zest of 1 lemon until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 350g all-purpose flour, 1 teaspoon caraway seeds (or 1 teaspoon ground cinnamon), and 75g currants.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Lightly flour your work surface. Roll out the dough to approximately 5mm thickness. If the dough is too soft, chill it in the refrigerator for 15 minutes.
- Use a cookie cutter or a knife to cut out large rounds. Carefully transfer them to the prepared baking sheet.
- Prick each biscuit with a fork and sprinkle generously with 20g granulated sugar.
- Bake for 10-15 minutes, or until the biscuits are set and pale golden brown. Keep a close eye on them as ovens vary.
- Remove from the oven and let the biscuits cool on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
61g
Fat
18g
Carbs
9g
