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
A Recipe for
Easter Biscuits
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
I eat merely to put food out of my mind. |
| N.F. Simpson |
This Recipe for Easter Biscuits is one of thousands in the Recipes-to-go Christmas Cookbook.
Cookies are made of butter and love. |
| Norwegian Proverb |
If you enjoy this Easter Biscuits Recipe - you should enjoy the recipe collections you can find on the websites below:
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This is a recipe for Easter Biscuits from the recipe cookbook of Recipes-to-go (Christmas)
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
Cookies are made of butter and love. |
| Norwegian Proverb |
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
Serves: 8
Easter Biscuits Recipe brought to you by Recipes To-Go