At Silver Mushroom we believe that the two best things about Easter are the abundance of sweet treats, and hot cross buns. And so we give you the best easter biscuits recipe: Hot cross biscuits. Easy to make, spiced, and delicious, these are the perfect treat to take to any easter celebration.
Ingredients:
125g softened unsalted butter
50g caster sugar
25g soft light brown sugar
Zest of 1 lemon and 1 orange
1 egg yolk
100g plain white flour
50g plain wholemeal flour
25g cornflour
½ tsp ground cinnamon
½ tsp ground ginger
¼ nutmeg
80g of currants, sultanas and/or dried cranberries
20g mixed peel
3 tsp apricot jam
50g icing sugar
1 tsp freshly squeezed orange juice
What you’ll need:
Approx. 7cm round biscuit cutter.
Large mixing bowl
Sieve
Rolling pin
2 baking trays
Cooling rack
Piping bag*
Want to tackle this easter biscuits recipe, but don’t have a piping bag? Here’s some tips:
1. Buy some disposable piping bags. These admittedly work the best with a nozzle too, but work by themselves too! Of course this means you have to think ahead, but at least you’ll have them for future bakes.
OR
2. If you’re spontaneously making this easter biscuits recipe, here’s the quickest last minute suggestion. Grab a freezer bag and cut a small hole in the corner. Make sure you don’t make it too big or the icing sugar will just leak everywhere! For this method you’re better to have your icing a little thicker for a more accurate line.
How to make the best easter biscuits recipe… EVER:
- Preheat the oven to 200°c and line two baking trays with greaseproof baking paper.
- Add the butter, sugars and zests to your mixing bowl and cream together. Once combined, add the egg yolk and beat together.
- Sift the flours, cornflour, and spices into the mixing bowl. Add dried fruit and peel and begin to form the dough. Mix with your hands until your biscuit dough is formed. Ensure that your dried fruits are well distributed.
- Lightly flour your rolling pin and roll out your dough to a thickness of around 5cm.
- Cut out your dough into as many circles as you can. If you have a 7cm cutter, you should be able to fit around 18. Space your biscuits on the baking tray with a minimum of 2cm between each one.
- Bake your biscuits for 10 minutes. In the meantime, warm the apricot jam on low heat with 1 tablespoon of water in a small pan. Once the biscuits have baked for 10 minutes, brush over them with the apricot glaze, before returning them to the oven for 5 minutes.
- Once golden, cool the biscuits on the trays for at least 10 minutes, and then transfer over to a cooling rack.
- Whilst cooling, mix together icing sugar and orange juice. Add water to loosen up your icing if too thick.
- Once the biscuits have fully cooled, pipe on your ‘hot cross bun’ cross, and enjoy.
There you have it, the perfect easter biscuits recipe for your spring parties and brunches. Whilst you’re baking, perhaps give your bakes a little extra TLC with our gorgeous bakeware.
