Biscuits for Easter

Food Photography Photographer London UK Biscuit Jar

Makes about 18-20 biscuits


175g butter
225g caster sugar
2 egg yolks
375g self raising flour, sifted
2 tsp mixed spice
175g currants
30g mixed peel
You will need
an 8-10cm pastry cutter


Preheat the oven to 160°C.
In a bowl, cream together the butter and sugar with a wooden spoon. Beat in the egg yolks then work in the flour, mixed spice, currants and mixed peel. Add a splash of milk if the mixture is too dry.
On a floured surface, roll out the dough to around 4mm thick and cut out approx 18 biscuits.
Place them on a lined baking sheet with plenty of space between them and bake for about 15 minutes until golden brown.
Dust with caster sugar and leave to cool.

thanks to Nicola Diggins, food stylist for this recipe