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Easter Biscuits
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Easter Biscuits

Date Added: January 04, 2014


3 Ounces Margarine or butter soft
3 Ounces Caster Sugar plus extra for dredging
1 Unit Lemon
6 Ounces Flour Sifted
1/2 Teaspoon Ice
2 Ounces Currants or raisins
1 Unit Egg BeatenLarge
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1. Preheat oven to 190C-375F,Gas Mark Cream together margarine and sugar until soft and fluffy.

2. Add lemon rind, then fold in flour and mixed spice with currants and enough egg to bind mixture to a stiff dough (about same consistency as shortcrust pastry).

3. Roll out biscuit dough to approximately half-inch thick and press out rounds with a 4 inch cutter.

4. Place on greased baking trays. reroll any leftover pastry to make more biscuits.

5. Bake biscuits in preheated oven for 8 to 10 minutes until golden brown.

6. Sprinkle with extra caster sugar, then transfer to a wire tray.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Natural Sweeteners, Citric Acid allergies.
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