Easter biscuits
prep: 15 minutes
cook: 7-9 minutes
serving: 25
Nutrition Facts
each serving
KCal
72
Carbs
9.3g
fiber
0.9g
Protein
1.4g
Fat
3g
Saturates
0.3g
Sugars
3.5g
Salt
0.01g
Fruit/Veg Portion
-
Ingredients
all 12 types- 6 tbsp rapeseed oil
- 1 egg
- 50g soft brown sugar (10 heaped tsp)
- 1.5 –2 tsp stevia or other sweetener (equivalent to 5 heaped tsp sugar)
- finely grated zest 1 lemon
- juice half lemon
- 200g wholemeal flour
- 1 rounded tsp mixed spice
- 40g currants
- 10g chopped mixed citrus peel
- 1 tbsp plain flour for rolling
- 1 tsp caster sugar
Directions
6 steps in totalStep 1
Preheat the oven to 170°C/gas 3.
Step 2
In a large bowl, beat the oil, egg, sugar, stevia, lemon zest and lemon juice.
Step 3
Add the flour, spice, currants and peel and mix well until the mixture forms a ball.
Step 4
Turn out the dough onto a well-floured surface and roll to 3–4mm thick.
Step 5
Using a 5cm fluted pastry cutter, cut out the biscuits and carefully place them onto a lightly oiled baking tray, re-rolling the trimmings as you go. You should get about 25 biscuits.
Step 6
Bake for about 7–9 minutes until just starting to brown at the edges, sprinkle with the caster sugar and cool on a wire rack.
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