These little biscuits on the other hand, are extremely quick and easy and a lot lighter than the rich Simnel cake, perfect for the hottest Easter weekend in history. Decorate them any way you fancy, although I think they look just perfect drizzled with pale pink and yellow icing and topped with chocolate eggs, as long as the Easter Bunny has not stripped the shops of all available chocolate already...
Simnel Biscuits (makes about 15)
115g caster sugar
Finely grated zest of 1 lemon
2 egg yolks
225g plain flour
200g icing sugar
Preheat the oven to 180oc
Cream the butter, sugar and lemon zest together until light and fluffy
Beat in the egg yolks and then the flour and currants
Mix until fully incorporated and firm. If it is a bit soft, add a sprinkling more flour and put into the fridge for at least an hour
Roll out on a sheet of greaseproof paper (or they will stick..) to about 5mm and cut into medium sized rounds. Transfer to a greased baking tray
Roll out the marzipan to the same thickness and cut into rounds of about half the size of the biscuit. Place on top of the dough and press down the edges to stick
Bake for about 12 minutes or until just golden, remove from the oven and transfer to cool on baking sheets
Put the icing sugar into a bowl and add a small amount of water to make a reasonably stiff paste.
Divide between 3 bowls and add a tiny dot of food colouring to each one.
Drizzle over the biscuits (when cool) and stick on the eggs, EAT!