Easter biscuits

  • 300g plain flour plus extra for dusting
  • 150g white caster sugar
  • 150g butter
  • 1 large egg
  • 2 tsp vanilla extract
  • Icing sugar for dusting
  • 400g apricot jam or lemon curd
  1. Put the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps.
  2. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough.
  3. Shape into a disc, then wrap in cling film and chill for at least 15 mins.
  4. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment/greaseproof paper.
  5. Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter approx. 10cm long or you can make a cardboard template to cut around and stamp or cut out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits.
  6. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits where the yolk would be.
  7. Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Will keep in an airtight container for up to five days.
  8. Dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.

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