Are you looking for a delicious Easter treat to bake this holiday season? Look no further! Mary Berry’s Easter Biscuits are the perfect recipe to try out. With a buttery, spiced dough and mixed fruit, these biscuits are a delightful addition to any Easter gathering. In this blog, you’ll find step-by-step instructions on how to make these mouthwatering treats, so let’s get started!
Ingredients 🍪
Making Mary Berry’s Easter Biscuits is easy and requires only a few simple ingredients. Here’s what you’ll need to get started:
- 282 grams of butter
- 282 grams of caster sugar
- A pinch of bun spice
- 141 grams of egg
- 565 grams of self-raising flour
- 169 grams of mixed fruit
Equipment 🥄
For this recipe, you’ll need the following equipment:
- Mixer with creamer attachment (or a beater)
- Rolling pin
- Round cutter (serrated, 9 centimeter)
- Baking parchment or silicone paper
- Fork for docking the biscuits
- Metal scraper for picking up the biscuits
Method 🔪
Making Mary Berry’s Easter Biscuits is a straightforward process that anyone can follow. Here are the step-by-step instructions to create these delightful Easter treats:
Mixing the Butter and Sugar
First, the butter and caster sugar are combined using a mixer with a creamer attachment. This should be done until the mixture is light and fluffy, which usually takes about 5 minutes.
Adding the Egg
After the butter and sugar have been creamed, the egg is gradually added to the mixture. It’s essential to add a little bit of egg at a time and to use warm eggs to prevent curdling. This should be mixed for another 5 minutes until the mixture is light.
Mixing the Fruit and Spice
While the egg and sugar mixture is being prepared, the mixed fruit is combined with bun spice. It’s important to be cautious when handling the bun spice as it is very concentrated. The fruit is then mixed with the flour until it is evenly distributed.
Combining the Ingredients
The flour and fruit mixture is gradually added to the egg, butter, and sugar mixture while the mixer is running. It’s important to keep adding the ingredients while the mixer is in operation to ensure even blending.
Rolling and Cutting
The dough is rolled out to a thickness of around 4 millimeters and cut into round shapes using a 9 centimeter serrated cutter. The cut dough is then placed onto a baking parchment for baking.
Baking and Finishing
The biscuits are baked in a preheated oven at 190 degrees Celsius for approximately 15 minutes. Once baked, a sprinkle of caster sugar is added to the top of each biscuit while it’s still hot, allowing it to stick. And there you have it, delightful Mary Berry Easter Biscuits ready to be enjoyed!
Cutting ✂️
The final step in making Mary Berry’s Easter Biscuits is cutting the dough into rounds and preparing them for baking. Here’s how to do it:
Cutting and Rolling
Divide the dough into two equal portions and roll them into small balls.
Use a 9 centimeter serrated round cutter to cut the dough into round shapes. Roll the dough to a thickness of around 4 millimeters, which is about the height of the mixed fruit in the dough.
Dip the cutter into flour to make it easier to cut the dough.
Placing on Baking Parchment
Place the cut dough onto a baking parchment or silicone paper, making sure to space them out evenly so they have room to expand while baking.
Docking and Baking
Use a fork to dock the centers of each biscuit before baking them in a preheated oven at 190 degrees Celsius for approximately 15 minutes, turning them halfway through baking for even cooking.
Adding the Finishing Touch
Once the biscuits are baked and still hot, sprinkle a bit of caster sugar over the top of each one. The heat from the biscuits will help the sugar stick to the surface, adding a delightful finishing touch.
Baking 🍰
When it comes to baking Mary Berry’s Easter Biscuits, it’s essential to follow the recipe and instructions to achieve the perfect buttery, spiced flavor.
Tips for Perfect Easter Biscuits 🌼
When making Mary Berry’s Easter Biscuits, a few tips can help ensure the perfect outcome. Here are some tips to keep in mind:
Softened Butter
Make sure your butter is at room temperature before using it in the recipe. This will help in the creaming process and create a light and fluffy mixture.
Warm Eggs
Using warm eggs can prevent curdling when mixing the egg into the butter and sugar. This ensures a smooth and even texture in the biscuit dough.
Even Thickness
Roll out the dough to a uniform thickness of around 4 millimeters to ensure even baking of the biscuits. This will help them bake uniformly and avoid any undercooked or overcooked spots.
Proper Docking
Use a fork to dock the centers of each biscuit before baking. This allows air to escape during baking and prevents the biscuits from puffing up too much, resulting in a more even texture.
Finishing Touch
When the biscuits are hot out of the oven, sprinkle a bit of caster sugar over the top of each one. The heat from the biscuits will help the sugar stick to the surface, adding a delightful sweet crunch to each bite.
FAQ 🤔
Here are some common questions about making Mary Berry’s Easter Biscuits:
Can I Use Alternatives to Mixed Fruit?
Absolutely! While the original recipe calls for mixed fruit, you can get creative and use other dried fruits such as cranberries, apricots, or raisins. Just be sure to chop them into small pieces for even distribution in the dough.
How Can I Achieve the Perfect Biscuit Thickness?
The key is to roll the dough to a uniform thickness of around 4 millimeters. You can use guides to help achieve this thickness, or simply practice rolling the dough evenly until you reach the desired thickness.
Can I Add Icing or Glaze to the Biscuits?
Yes, you can! Adding a simple icing or glaze can elevate the presentation and sweetness of the biscuits. Once the biscuits have cooled, drizzle them with icing made from powdered sugar and water, or with your favorite glaze for a beautiful finish.
How Should I Store the Biscuits?
Once the biscuits are completely cooled, store them in an airtight container to maintain their freshness. They can be kept at room temperature for several days, or you can freeze them for longer storage.
