A tasty biscuit recipe that is perfect for this Easter weekend has been shared by baking icon Mary Berry.
Biscuits, chocolate eggs and treats will be the main focus of people's plates this weekend as we celebrate the spring holiday break. Biscuits are a popular choice but many people will opt for the shop bought custard cream or digestive.
Why not surprise your friends and family and bake some of your own? These biscuits from Mary's recipe book only take around 13 minutes in the oven and less than 30 minutes of preparation, so they can be whipped up super quick.
Mary wrote on the BBC website: "These buttery lemon biscuits are easy to make and take very little time."
Check out this tasty recipe below.
Mary Berry's Easter biscuits recipe - makes 24
Ingredients
- 100g unsalted butter, softened
- 75g caster sugar, plus extra for sprinkling
- One free-range egg - separated
- One small unwaxed lemon - finely grated zest only
- 200g plain flour, plus extra for dusting
- 50g currants
- One to two tablespoons of milk
Method
- Begin by preheating the oven to 200C and line three baking trays with baking paper. Put the butter and sugar in a bowl and beat until well combined and fluffy.
Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.
Then, knead the dough on a floured surface and roll it out until it is 5mm thick. Cut out 24 biscuits and transfer to the baking trays using a palette knife and bake for eight minutes.
Lightly beat the egg white using a fork and then remove the biscuits from the oven and brush the tops with the beaten egg white.
Sprinkle caster sugar over them and return to the oven for five more minutes. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.
Mary added: "The biscuits can be made up to three days ahead and kept in an airtight container. Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle."
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