EASTER BUTTER BISCUITS

My grandmother would bake these simple biscuits for us, the wonderful smell would fill the house and even in my old years the aroma from biscuits baking takes me back to my childhood. My mother changed the recipe to add more butter and this is the same way I like to make them for my grandchildren. The children tell to me that the twisted shapes taste much better than when they are a round shape biscuit – I think perhaps they do!

You will need a very big bowl or you can halve the ingredients for a small batch and a smaller bowl.

Ingredients
8 cups flour
2 cups sugar
2 tablespoons baking powder
2 packets of soft butter* (2 x 250g packs)
6 eggs, lightly beaten
1 egg beaten milk 1 tablespoon milk or water
2 teaspoons liquid vanilla extract (or 2 x vanilla powder capsules)

*leave the butter out of the fridge to keep it soft

Pre heat the oven to 350°C also have a sheet of baking roll to hand and a thin baking tray.

Preparation
1. Sift the flour and the baking powder, then leave to one side
2. Cream the butter and sugar and vanilla
3. Blend all the 6 eggs into the butter mixture
4. Keep adding the flour until you have a soft doughy mixture
5. Turn out onto a lightly floured board; before you start to shape them remember to flour your hands!
6. To shape into ‘better tasting twists ’ make two rolls as thin as a finger and nearly as long as your hand, lightly pinch the ends together and twist. Flatten them a little and place on to the baking sheet.
7. Brush with the beaten egg and milk. Sometimes I sprinkle with sugar before baking.
8. Bake for 20 minutes until golden brown. Leave to cool on a wire rack.

The biscuits are good to eat for two days.