Spiced Easter Biscuit Recipe

Biscuit

150g Plain Flour 

20g Cornflour 

80g cubed butter (unsalted)

75g caster sugar

1 Large Egg

1.5 tsp Mixed Spice

Icing sugar for dusting

Orange Curd 

2 large egg yolks

Zest and Juice of 1 large orange

70g caster sugar

20g cold butter (unsalted)

1. Place the plain flour, spices, and cornflour in a bowl, and stir together to combine. Add the butter and sugar, and using your fingertips, rub together until the mixture resembles breadcrumbs. 
2. Gradually add the beaten egg, mixing together until the mixture forms a dough. Using your hands, form the dough into a ball and wrap in cling-film. Place in the fridge for 30 minutes to chill. This will stop the biscuits from spreading when you bake them, helping the biscuit to keep its shape.
3. Whilst the dough is chilling make the orange curd.
4. In a saucepan (no heat), whisk the egg yolks and caster sugar together until smooth. Zest and juice the orange and add to the saucepan, whisking until combined.
5. Turn the heat on to a low-medium heat and cook slowly, stirring continuously with a wooden spoon until the curd is thick enough to coat the back of a spoon.
6. Remove from the heat and whisk in the cold butter a little at a time, until you end up with a smooth and glossy curd. Leave to cool in the saucepan.
7. Once the dough has chilled, preheat your oven to 180c/160c Fan/Gas 4.
8. Lightly dust your work surface with flour and roll out the dough, using a rolling pin, until it is about the thickness of a £1 coin.
9. Using an 8cm egg shaped cutter (or make a template and cut round), cut out 16 egg shaped biscuits. You will need to re roll the off-cuts to get all 16 biscuits.
10. Using a a 3cm circle cutter (or use a bottle lid if you haven’t got a cutter), cut a circle in 8 of the biscuits. These will be your ‘yolk holes’ biscuit toppers.
11. Line a baking tray with greaseproof paper, and arrange the biscuits, leaving gaps between (bake in batches if needed). Put the biscuits in the oven for 10 minutes or until they are uniform in colour and firm to touch. Remove the baked biscuits from the oven and allow to cool completely.

Assembly

1. Add a spoonful of curd onto the egg biscuits and spread out to the edges, repeat with all 8 biscuits.
2. Lay the egg biscuits with the yolk holes on a sheet of greaseproof paper and lightly dust with icing sugar, to turn them white.
3. Carefully sandwich the yolk hole biscuits on top of the curd topped biscuit and arrange on a plate
4. Devour and enjoy!