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Easter Biscuits

May 19, 2015


“Oogly” is a new word I adopted a year or so ago from South Park.  It represents a lovely warm feeling of a juvenile nature.  I like saying it in a childish voice and it is truly adorable and reminds me of all the lovely things which bring a smile to my face.  These biscuits remind me of the word.  They are cute, full of love and are soft but chewy inside so your cheeks bubble when you eat them.

This recipe was taken from Good Housekeeping Cook’s Year (Ebury Press, 1995).



125g butter (softened), 75g caster sugar, 1 egg separated, 200g white flour, pinch of salt, 1/2 tsp ground mixed spice, 1/2 tsp ground cinnamon, 50g currants, 1 tbsp mixed peel, 2 tbsps brandy, soft brown sugar for sprinkling.


1. Cream the butter and sugar together in a bowl until pale and fluffy.
2. Beat in the egg yolk.
3. Sift the flour and spices and salt together over the mixture.
4. Stir well then add the fruit and mixed peel.
5. Then add brandy to give a fairly soft dough.
6. Knead lightly on a lightly floured surface and shape into small round shapes to desired size but keep at east an inch apart on the baking tray.
7. Bake at 200 degrees C for 10 minutes.
8. Brush with the egg white and sprinkle a little brown sugar on top.
9. Return the cookies back to the oven for a further 5 minutes.
10. Transfer on a wire rack and then leave to cool.


From → Snacks

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