• Kate Bolton

Traditional Easter biscuit recipe

  • 10 oz Ma bolton savoury pastry mix

  • 3 oz polenta

  • 2 oz ground almonds

  • 6 oz melted butter

  • 6 oz sugar

  • 5oz currants

  • 2tsp mixed spice

  • 1 tbls of brandy

  • 2 eggs

  • 3 tbls of milk

  • some rice flour for kneading and dusting

  1. Place Pastry mix, polenta, almonds, sugar,spice and currants in a bowl and mix,

  2. Add the melted butter, brandy and eggs to the dry ingredients and mix well.

  3. Leave the dough to sit for 10 mins as this will help with the dough setting up.

  4. Divide the dough into 3 . Take your first 3 rd it will be wet and cake like and place on a pastry mat with a small handful of rice flour roll dough in the flour knead briefly.

  5. Roll out on floured mat very gently until dough is about 0.5 cm thickness and cut with biscuit cutter. Repeat with other 2 portions.

  6. Place on a greased baking sheet bake for 10 mins remove from the oven brush with egg white and sprinkle tops with caster sugar. Place back in the oven for 5 mins


Tip: if on cutting out your biscuits your fruit sticks out of the edges and won’t cut through with the cutter use sissors to snip off.

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If you have my award winning gluten free flour mix here are some helpful hints… The volume of water you add, depends on the amount of and type of fat you are using. For butter stick to the pack instru