These spicy fruited biscuits were originally baked and eaten around Easter, particularly in the West Country of England, but are too good to be restricted to such a short time period! Please note that the measurements are dry weights, and not silly American fluid measurements for dry goods.
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- 1Pre-heat oven to 200°C/ 400°F/ Gas 6.
- 2Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
- 3Sift in the flour and allspice and mix well.
- 4Add the dried fruit and peel and enough brandy to make fairly soft dough.
- 5Knead lightly on a lightly floured surface and roll out until about ¼ inch thick; prick the top with a fork and cut into 2½-inch rounds using a fluted cutter.
- 6Put onto greased baking sheets and bake for 10 minutes.
- 7Remove from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar, and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
- 8Transfer to wire racks to cool.
- 9Store in a cookie tin or other airtight container at room temperature.
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Nutritional Facts for Easter Biscuits
Serving Size: 1 (17 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 148.7
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 4.0 g
- Cholesterol 30.3 mg
- Sodium 48.8 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 0.6 g
- Sugars 8.2 g
- Protein 2.0 g