Mitzie Wilson's Easter Biscuits

Marzipan-topped hot cross muffins, lemony Easter biscuits, traditional simnel cake spoil the family with some homemade treats this weekend.


1. Preheat oven the to 170°C/150°C fan/ gas 3.
2. In a large mixing bowl, beat the butter, sugar and lemon rind until creamy, beat in the egg yolks until smooth, then beat in the flour, spice, currants and mixed peel.
3. Gather the mixture together with your hands to make a soft dough.
4. Turn on to a lightly floured work surface and roll out to the thickness of a £1 coin. Using a 10cm fluted pastry cutter, cut out about 20 biscuits, re-rolling all the trimmings until the dough is used up.
5. Place on baking trays spaced a little apart, and bake for 15-18 minutes until just turning golden.
6. Sprinkle with caster sugar while still warm, then lift on to a wire rack to cool. Store in a cake tin for up to 1 week. As a finishing touch, stack 3 or 4 together and tie with thin ribbon.

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