Sedgemoor biscuits. These Easter cakes are from Sedgemoor in Somerset, in the southwest of England A kind of cross between a scone and shortbread, and liberally studded with currants, they are meant to be nibbled alongside chocolate Easter eggs And whether they are made at home or bought in a bakery, tradition has it that they should be bundled in threes and tied with ribbon, to represent the Holy Trinity. Sedgemoor is the western part of Somerset, England, the bit southwest of Bath which you don't usually think of as Somerset (but it's probably just my geography unusually shoddy). Lovely food and drink there – we all know of Cheddar and cider and now it turns out they do a good biscuit, and for Easter!
Sedgemoor is the western part of Somerset, England, southwest of Bath. They do a good Easter biscuit! This particular recipe uses a mix of wholemeal and plain white flours and it is a winner as the biscuits taste more interestingly crunchy and earthy, less like something you might find next to your coffee cup in any old café." Sedgemoor is the western part of Somerset, England, southwest of Bath. You can have Sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sedgemoor biscuits
- Prepare 100 g of dried currants or raisins.
- It’s 20 g of brandy.
- Prepare 100 g of wholemeal flour.
- You need 120 g of plain flour.
- You need 1/2 tsp of salt.
- It’s 110 g of butter, softened.
- It’s 110 g of caster sugar.
- You need 1/2 tsp of cinnamon.
- You need 1/4 tsp of nutmeg.
- Prepare 1/4 tsp of mixed spice.
- Prepare 1 of vanilla pod, seeds scraped.
- It’s 1 of large egg, beaten.
- You need of For the icing:.
- It’s 90 g of icing sugar.
- It’s 4 tsp of milk.
They do a good Easter biscuit! Lovely food and drink there – we all know of Cheddar and cider and now it turns out they do a good biscuit! Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Photograph: Colin Campbell These Somerset specialities aren't really cakes – they're more of a rich shortbread studded with fruit and spices.
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..
I found this recipe in several different places, and I had to change it due to lack for some ingredients! This is an old English recipe. It called for raisins soaked in brandy, but I did not have that either, so I used crasins. I will stick to tablespoons and teaspoons to preserve our somewhat outdated traditions in cooking. Tasty, fluffy biscuits are minutes away with these classic recipes..