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Easter Biscuits


3 oz margarine
3 oz caster sugar, plus extra for dredgi, ng
1 finely grated rind of 1 lemon
6 oz plain flour, sifted
1/2 tsp mixed spice
2 oz currants
1 egg, beaten

Preheat oven to 190C,375F,Gas Mark 5. Cream together margarine and
sugar until soft and fluffy. Add lemon rind, then fold in flour and
mixed spice with currants and enough egg to bind mixture to a stiff
dough (about same consistency as shortcrust pastry).

Roll out biscuit dough to approximately half-inch thick and press out
rounds with a 4 inch cutter. Place on greased baking trays. reroll any
leftover pastry to make more biscuits.

Bake biscuits in preheated oven for 8 to 10 minutes until golden
brown. Sprinkle with extra caster sugar, then transfer to a wire
tray. Allow to cool before serving.

Source: CHAT magazine


Servings: 8



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