Sunday Baking Project: Shrewsbury Easter Biscuits

I know what you're saying.  Easter?  Oh no!  We just had Christmas!  And I been witness with much horror the hot cross buns and Easter eggs in the supermarkets already.  These biscuits although called Easter biscuits are great any time.  Hubby loves them and I can tell you although I made 42 biscuits, they lasted a whole 4 days.  Yes FOUR days.  I think I had maybe six?  The kids had a few- the rest the Easter Bunny must have eaten.. hmmmm.

This recipe is from my new favourite book in the world - Stephanie Alexanders' Kitchen Garden Companion - this book is just spectacular to look through - wonderful photos - everything for the garden and even if you're just a wannabe gardener, it's worth the purchase just for the recipes.

Ingredients:

100 g currants
Finely grated zest and juice of 1 orange
370g plain flour
3/4 tsp baking poder
3/4 tsp tsp ground cinnamon
200g unsalted butter, softened
100g caster sugar
500g soft brown sugar
1 egg
1 egg white, extra
white sugar (for rolling in)

Method
Put currants in a bowl, pour boiling water over to cover them, then leave for 5 minutes (they will become plump)  drain well and return to bowl, pour over the juice of one orange and put in the fridge for 1 hour or overnight if you wish.  When done, drain out the orange juice and set aside whilst making the dough.

Sift flour, baking powder and cinnamon together, set aside. 

Beat together butter, sugar and orange zest until pale.  Whilst still beating at low speed add the egg and combine well.

Whilst still beating, add flour gradually and then when all combined thoroughly for the last couple of beats, add the currants, be careful not to mix too fast and tear the currants.

Separate the mix into two halves onto greaseproof/baking paper.

Use the paper to roll the mixture into tight sausage shapes and wrap in the baking paper.  Put in the refrigerator for 1 hour, and whilst doing so preheat the oven to 170 degrees c.

After chilling set up your 'station'.  1 tray with white sugar, a cup with the egg white, a pastry brush, a chopping board, serrated knife and baking trays lined with kitchen paper.

Unwrap your cookie dough, and paint with egg white, roll white sugar, then slice into 7mm thick slices.

 Place on your trays and bake for 15 minutes or until golden brown.

Allow to cool on tray for about 5 minutes, then transfer to cooling racks.  Store in airtight container for up to 1 week.

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