Easter is coming so I decided to bake some Easter-themed biscuits for the occasion. Nothing too traditional, maybe I’ll post a traditional recipe next week, we’ll see if I have time. These biscuits are made with a shortcrust pastry flavoured with cocoa or with some grated zest lemon and ginger.
What are you going to do for Easter? I’ll be here in Oxford and my sister is coming to visit me!! Instead, Michele will be in the other hemisphere, on a ship between New Zealand and Australia. Poor man.
175 g plain flour
120 g unsalted butter, cold
70 g sugar
pinch of salt
zest of half lemon, grated
1 teaspoon ginger powder
2 tablespoons cocoa powder
Sift the flour in a large bowl, add the sugar, salt, lemon zest and ginger powder (or cocoa powder) and mix with a spoon. Cut the butter in small cubes and put them in the flour mixture. Rub the butter into the flour with your fingers until you have obtained a sandy consistency. Do not overwork the butter. Add the egg and quickly mix with your hands until you have obtained a homogeneous mixture. Leave it to cool in the fridge for at least a couple of hours.
Preheat the oven at 180°C. On a floured surface roll the dough to about 4 mm thick and cut the biscuits with your favourite Easter shape. Bake in the oven for about 13 minutes. Leave to cool on a cooling rack and sprinkle with icing sugar.