This is a really nice recipe for Easter Biscuits. They are delicious with a pot of English tea! These biscuits are very lightly fruited & are similar to Garibaldi, they are also very easy to make. This recipe makes around 55 biscuits.
6oz caster sugar
3 egg yolks
4 tsps orange flower water (mazhar)
6 tsps semi skimmed milk
1lb plain flour
1/8th tsp salt
1 egg white, lightly beaten
6 tsps caster sugar
1. Preheat the oven to 180c. Butter 3-4 baking sheets.
2. In a large bowl, cream the butter & sugar until fluffy. Add the egg yolks, orange flower water & milk – mix well.
3. Add the currants. Sift in the flour & salt & mix with a wooden spoon to form a stiff dough – you may need to use your hands at some point to make it a bit easier though!
4. Knead the dough until it becomes smooth. Roll out on a lightly floured surface to a thickness of 3mm. Using a 6mm round cutter (preferably fluted) cut out the biscuits. Place on baking sheets, re-knead & re-roll until all dough is used up.
5. Place biscuits in the oven & cook for 8-10 minutes then remove from th eoven & brush with the egg white & sprinkle with the caster sugar before returning to the oven for a futher 5- 10 minutes or until they are light golden in colour.
6. Remove from the baking sheet & allow to cool on wire racks. For an Easter feel, serve them in a woven basket, lined with white lace or doilleys & decorated with yellow ribbon.