Somerset Easter Biscuits
These delicious rich, shortbread Easter biscuits are generously infused with fruit and spices
Somerset Easter Biscuits
(makes approximately 15 Easter biscuits)
What you need
- 225g/8 oz plain-all purpose flour
- 110g/4 oz of unsalted butter
- 110/4 oz of light brown soft sugar
- a handful of currants
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/2 tsp of mixed spice
- a few grates of nutmeg
- a pinch of salt
- a squeeze of lemon
- 1 beaten egg
- 1 -2 tbsp of brandy
- a little caster/ confectioner’s sugar to decorate
- a ribbon or raffia and small spring flower posy
What to do
Soak the currants in a covered bowl with the brandy, lemon and vanilla extract for 30 minutes. Preheat the oven to 180C/350F/ Gas Mark 4. Sieve the flour, spices and salt. Next, add the butter which you need to rub into the flour, then add the sugar and mix together with a whisk. Add the brandied currants and egg and mix well together with a wooden spoon.
Place the dough onto a lightly floured surface and knead gently before leaving it for 10 minutes. Roll out the dough and cut into 3″ rounds. Place on a lined baking tray and place in the oven for 15-20 minutes. They should be sweet and crisp but not over-cooked, so watch that you get them out on time, they are so easy to over-do! While they are still warm, sprinkle your easter biscuits with a dusting of caster/confectioner’s sugar.
Once they have cooled on a wire rack, you can wrap them together in threes and add a small primrose and violet posy to the top.
Happy Easter x
Is there an Easter biscuits tradition in your part of the world? Feel free to share it with us below!
Somerset Easter biscuits are traditionally made for Easter Sunday in the county of Somerset, England. Easter Biscuits are offered as gifts to friends and carefully secured in bundles of three to symbolise the Holy Trinity.
What you need
- 225g/8 oz plain-all purpose flour
- 110g/4 oz of unsalted butter
- 110/4 oz of light brown soft sugar
- a handful of currants
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- 1/2 tsp of mixed spice
- a few grates of nutmeg
- a pinch of salt
- a squeeze of lemon
- 1 beaten egg
- 1 -2 tbsp of brandy
- a little caster/ confectioner’s sugar to decorate
- a ribbon or raffia and small spring flower posy
What to do
Soak the currants in a covered bowl with the brandy, lemon and vanilla extract for 30 minutes. Preheat the oven to 180C/350F/ Gas Mark 4. Sieve the flour, spices and salt. Next, add the butter which you need to rub into the flour, then add the sugar and mix together with a whisk. Add the brandied currants and egg and mix well together with a wooden spoon.
Place the dough onto a lightly floured surface and knead gently before leaving it for 10 minutes. Roll out the dough and cut into 3? rounds. Place on a lined baking tray and place in the oven for 15-20 minutes. They should be sweet and crisp but not over-cooked, so watch that you get them out on time, they are so easy to over-do! While they are still warm, sprinkle your easter biscuits with a dusting of caster/confectioner’s sugar.
Once they have cooled on a wire rack, you can wrap them together in threes and add a small primrose and violet posy to the top.
Happy Easter x
http://naturalmothersnetwork.com/healthy-eating/healthy-recipes/healthy-spring-recipes/easter-biscuits/You may also enjoy
Category: spring recipes
About the Author (Author Profile)
Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca’s days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.
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By the way . . . looks yummy though.
Jen recently posted..Freaky Friday 4/6/2012
Thank you for this recipe. I’ve always enjoyed them but have never made them myself. I’m looking forward to trying them.
Beth recently posted..Venison Roast Braised With Onions and Apples
Your Somerset Easter biscuits look delicious – I always enjoy traditional recipes, and these sound lovely. Thank you for sharing your posts with the Gallery of Favorites.
April Harris recently posted..Easiest Ever Shrimp Primavera
I love biscuits for breakfast.My kids prefer to carry them to school as snacks.I’ll surprise them tomorrow with Somerset Easter biscuits.
Thank you for the mouth-watering recipe!
I’m going to go out on a limb here, Rebecca, and guess that as a child growing up, you must have had some magical and memorable easter experiences! Between these buscuits and the easter egg tree I just read about, I’m a little envious of how many fond memories you must have surrounding that time of year!
I’ve just stumbled on your lovely Easter biscuits again, Rebecca. I’m pinning them this time
I jsut printed thiese off and cant wait to make them….. Thanks for sharing!
Schotzy recently posted..Anniversary Time
I sure wish I had one of these delicious Easter Biscuits to go with my morning coffee. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted..What’s For Dinner Next Week 3-24-13
I love your recipes! Thanks for linking up with Wildcrafting Wednesday! I think you have this post twice in the linky list.
I love shortbread
Your recipe sounds amazing! Thanks for sharing this on The HomeAcre Hop! Hope you can join us again this week!
Lisa Lynn recently posted..The Chicken Chronicles – Butchering an Injured Chicken