Sedgemoore Easter Bisquits
Ingredients
Instructions
- 1. Place currants in small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
- 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, 1/2 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.
- 3. Roll out about 3/8-inch thick. Use a 2 1/2-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.
- Yield: 18 cookies.
Nutrition & Diet Analysis (per serving)
988
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).