Easter Currant Biscuits
Indulge yourself a little at Easter with our tasty Easter Currant Biscuits. As lent comes to an end, it's time to treat yourself to rich, special foods once again. These lightly spiced biscuits are the perfect accompaniment to a cuppa, with the added sweetness of currants and a hint of zesty lemon. A delightful alternative to the usual chocolate treats.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Big Green Egg for an indirect cook with the ConvEGGtor feet up and stainless steel grid on top with baking stone. Set the temp to 200°C.
- Mix the butter and sugar together in a food mixer until well combined.
- Add the egg yolk, lemon zest and nutmeg and mix again.
- Mix in the flour, salt, currants and enough milk until you have a fairly soft dough.
- You may need to turn out the mix and knead to bring together by hand to form a flat circular shape.
- Line two baking sheets with baking parchment. The baking sheets will merely help transfer the bisuits to the fridge and the Egg.
- Roll out the dough; it needs to be ½cm thick. Cut the dough with a 6cm biscuit cutter. You will make about 24 biscuits.
- Place the biscuits on parchment paper on a bking tray and pop them in the fridge to chill for 10 minutes.
- Remove the biscuits from the fridge and place parchment paper with biscuits directly on the baking stone.
- Bake biscuits at 200°C for 8 minutes.
- Remove from the heat, brush with lightly beaten egg white and sprinkle with extra sugar.
- Return to the Egg and bake on the baking tray for a further 5 minutes or until lightly golden brown.
- Remove from Egg, place on cooling rack.
- Leave to cool completely on the cooling rack, removing carefully from the parchment paper with a spatula or palette knife once cooled completely. Store in an air tight container.
- Repeat until you've cooked all your biscuits..
- The biscuits will keep in a airtight container for 3 days - if they last that long!
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