Easter Chick Biscuits

These fruity biscuits were traditionally baked and eaten around Easter.  The citrus of the mixed peel is said to represent the suffering of Christ on the cross.  The addition of mixed spice is favoured in the West Country. Recipe produced by AGA Specialist Dawn Roads. 

Biscuits in shape of chicks

Makes 32 with a 7.5cm chick cutter

100g butter

75g caster sugar

1 egg, separated

200g plain flour

50g currants

25g mixed peel

Topping:

Egg white (from above), lightly whisked with a fork

Caster sugar

1. Cream the butter and sugar together until light and fluffy, beat in the egg yolk. Stir in the flour, currants and peel, mix to form a dough. If the mixture is a little dry add some of the egg white.  

2. Roll out the dough and cut into the chick shapes, re-roll and repeat with the trimmings. Place onto the cold plain shelf.

3. Slide the cold plain shelf onto the lowest set of runners in the baking oven. Bake for 10 minutes, then remove from the oven, brush with the egg white and sprinkle with caster sugar. Return to the oven for about 5 minutes.

AGA R5 2 oven AGA: Place on a baking sheet instead of the cold plain shelf and place onto the grid shelf placed on the floor of the roasting oven with the cold plain shelf slid onto the second runners down.  Bake for 8-10 minutes, then remove from the oven, brush with the egg white and sprinkle with caster sugar.  Return to the oven for about 3-5 minutes.

Rayburn:  Bake at 180ºC (350ºF), Gas Mark 4 for 10 minutes then remove from the oven, brush with the egg white and sprinkle with caster sugar.  Return to the oven for about 5 minutes.

Conventional oven:  Bake at 180ºC (350ºF), fan oven at 160ºC, Gas Mark 4 for 10 minutes then remove from the oven, brush with the egg white and sprinkle with caster sugar.  Return to the oven for about 5 minutes.

Cool and eat with a cup of tea!

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