Sedgemoor biscuits. Traditional English Easter biscuits, also called Sedgemoor or Somerset biscuits as they originate Sedgemoor is the western part of Somerset, England, the bit southwest of Bath which you don't. These Easter cakes are from Sedgemoor in Somerset, in the southwest of England. Save this Sedgemoor Easter biscuits recipe and more from The New York Times Cooking to your own online collection at EatYourBooks.com.

The eastern part is known as King's Sedgemoor, and the western part West Sedgemoor. Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that's how his Maw Mae did it. You can have Sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sedgemoor biscuits

You need 100 g of dried currants or raisins.
You need 20 g of brandy.
Prepare 100 g of wholemeal flour.
It's 120 g of plain flour.
You need 1/2 tsp of salt.
You need 110 g of butter, softened.
You need 110 g of caster sugar.
Prepare 1/2 tsp of cinnamon.
Prepare 1/4 tsp of nutmeg.
It's 1/4 tsp of mixed spice.
You need 1 of vanilla pod, seeds scraped.
It's 1 of large egg, beaten.
It's of For the icing:.
Prepare 90 g of icing sugar.
It's 4 tsp of milk.

I re-discovered this Easter favorite from Amanda Hesser that was published in the. These Simple Biscuits, are buttery and flakey and everything a biscuit should be. Fast and easy to make and just in time for dinner! Thank you Gemma for sharing this great little biscuit recipe with us, it is the perfect treat with a nice cup of tea.

Sedgemoor biscuits step by step

Place the currants in a bowl or a zip lock bag, heat up the brandy in the microwave and pour it over the currants. Seal the bag or cover the bowl..
Mix both flours with the salt, dice in the butter and mix with an electric mixer until it resembles coarse crumbs. Stir the spices and vanilla seeds from half the pod (leave the rest for the icing) into the caster sugar and add to the flour mixture. Add the egg and the currants and mix on low speed until it all just blends together – it will look very much like wet sand. Turn the dough onto a well-floured surface and knead into a ball..
Roll it out to a disc about 1 ½ - 2cm thick. Using a 6cm round cookie cutter (scalloped if you have one) cut the biscuits and place on a baking sheet lined with parchment. They can go quite close together as they only spread a little..
Preheat the oven to 180C/350F/gas 4. Bake the biscuits for 20 minutes until set and pale golden..
For the icing, mix the remaining vanilla seeds into milk in a small cup, warm it up a little in the microwave and pour into a bowl with icing sugar, beating well until smooth..
Remove the biscuits from the oven and brush them with icing straight away. Leave them to set and brush another layer on top. Leave them to cool completely..

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