Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sedgemoor biscuits. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sedgemoor biscuits is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Sedgemoor biscuits is something which I’ve loved my entire life. They’re nice and they look fantastic.

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. Questi dolcetti pasquali sono originari di Sedgemoor, nel Somerset, nel sud-ovest dell'Inghilterra.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sedgemoor biscuits using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sedgemoor biscuits:

1. Get 100 g dried currants or raisins
2. Make ready 20 g brandy
3. Make ready 100 g wholemeal flour
4. Take 120 g plain flour
5. Make ready 1/2 tsp salt
6. Prepare 110 g butter, softened
7. Prepare 110 g caster sugar
8. Make ready 1/2 tsp cinnamon
9. Prepare 1/4 tsp nutmeg
10. Take 1/4 tsp mixed spice
11. Make ready 1 vanilla pod, seeds scraped
12. Prepare 1 large egg, beaten
13. Make ready For the icing:
14. Get 90 g icing sugar
15. Take 4 tsp milk

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Instructions to make Sedgemoor biscuits:

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 180C/350F/gas 4. Bake the biscuits for 20 minutes until set and pale golden.
5. 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.
6. 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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