Sedgemoor Easter Biscuits
Updated March 10, 2016
Francesco Tonelli for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup dried currants
2 tablespoons brandy
¾ cup whole-wheat pastry flour
⅔ cup all-purpose flour
½ teaspoon salt
4 ounces (1 stick) unsalted butter, slightly softened
½ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground allspice
1 large egg, beaten
1 teaspoon vanilla extract
¾ cup sifted confectioners’ sugar
4 teaspoons milk.
Nutritional analysis per serving
22 grams carbs; 24 milligrams cholesterol; 143 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 73 milligrams sodium; 2 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
- Step 2
Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, ½ teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.
- Step 3
Roll out about ⅜-inch thick. Use a 2 ½-inch-round cutter, preferably fluted, to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes, until lightly browned. Transfer cookies to a rack. Mix confectioners’ sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely. If desired, wrap in packages of three and tie with pastel ribbon.
Private Notes
Comments
I have made these a few times now and they are a favorite. I use parchment paper to roll a log with the dough then chill it so I can slice and bake. I use a spoon to swirl the glaze on top. Is it Easter yet? ;-)
I made these 2 days ago and they are great. I followed the recipe exactly (except I streaked the icing across the cookies instead of covering the whole thing) and they're yummy. They are even grandson approved!
DRIED cranberries, not fried. Note to self: always proofread before hitting the "send" key.
Am I blind? I didn't see what the oven temp should be anywhere. I guess I'll just use 350.
Difficult dough to work with. Impossible to roll out
WAY too moist to even shape into a log!!!! Had to dust with more flour to manipulate. What gives????