So the kids are on half term for Easter, so why not bake some cookies with them. Here is my recipe for Cranberry Easter biscuits. Once the dough is rolled into the cylinder shape, it can be frozen for upto a month, so don’t worry about how much it makes.
Cranberry Easter Biscuits
- 230g Unsalted butter, softened to room temperature
- 170g Caster sugar + extra from sprinkling
- 35g Egg yolk (about 2)
- 400g Plain flour (430g if using gluten free flour)
- 1 tsp Allspice
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- 50ml Milk
- 80g Dried cranberries
- 40g Raisins
- 1 Orange, zest only
Pre-heat the oven to 180°C.
In a kitchen mixer on a high speed, cream the butter & sugar together until pale.
Reduce the speed to minimum and slowly add the egg yolks.
Remove the dough from the machine and fold in the flour,zest, spices & dried fruit with a metal spoon.
Then add the milk to make the dough soft enough to use. Roll into a cylinder shape (to have a diameter of about 6cm) & wrap in clingfilm.
Rest in the fridge for a minimum of 1 hour, or until firm.
Cut out biscuit dough to 1½ times the thickness of a £1 coin,
Bake for 15minutes at 180°C and as soon as you remove from the oven, sprinkle with caster sugar.