Thursday, April 14, 2011
Sedgemoor Easter Biscuits.
While on a search for traditional Easter recipes, I found this one. I have to say, I like these more than the last batch of hot cross buns I made a couple of years ago! They're called biscuits, but because it's a British recipe, this means cookie in America. The dough is put together like a biscuit dough, however, and they come out with an amazing combination of chewy dried fruit and tender cookie.
If you're looking for something new to bake this Easter, I highly recommend these. The dough is a bit sticky but just make sure to use plenty of flour when rolling and cutting and you'll be fine. If you don't want to glaze them, I think a sprinkling of turbinado or regular granulated sugar would also be pretty. Although the recipe states 18 biscuits, I got 21 easily, and probably could have squeezed out a few more if I felt like rolling the dough another time. Since I had raisins on hand and they're much less expensive than currants, I just chopped them finely, but feel free to use currants instead.
Sedgemoor Easter Biscuits
Adapted from The New York Times
3/4 cup finely chopped raisins
2 tablespoons brandy
3/4 cup white wheat flour
2/3 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, slightly softened
1 large egg, beaten
1 teaspoon vanilla extract
1 cup confectioner's sugar
2 to 3 tablespoons milk
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In a small bowl, toss the raisins and brandy together, then let the raisins sit for 10 minutes.
In a medium mixing bowl, combine the flours, spices, salt and sugar until everything is well mixed. Cut the butter into the dry mixture until crumbly, then stir in the egg, vanilla extract and brandy-soaked raisins. Stir until a smooth dough forms, then turn out onto a floured surface and roll to 1/4" to 1/2" thick. Using a 2" cutter (or any shape you'd like), cut and transfer the shapes to the baking sheet and bake for about 18 to 25 minutes. The biscuits should be golden brown around the edges.
Whisk the confectioner's sugar and milk together to make a thin glaze. Brush the glaze over the warm cookies, then let them dry. Brush the cookies again with a second coating, creating a shiny covering. Let the cookies cool completely before storing up to 5 days.