There's a long tradition of eating spiced biscuits with currants and a sugar topping at Easter. I'm not sure there's a traditional Easter biscuit recipe anymore. Each recipe has its own twist - this has lemon juice and zest for a light zing.
There are so many lovely traditional Easter biscuits and cakes but, once my children were old enough to eat them, I stopped making most of them because they don't like dried fruit. Chocolate and mini eggs took over as the basis for most of the baking I did at this time of year.
It's been so long since I made these biscuits that I had to have a couple of attempts at them. You have to take the biscuits out when they're partially cooked to add the egg white and sugar topping. The first lot I made late one evening - always a mistake - and I brushed the egg white too thickly over the top so that the sugar clumped a bit. They tasted good, but look a bit uneven.
I wanted to make sure that they could look better so I made them again, in the afternoon, paying much more attention to how I finished them.
The point is to brush the egg white very thinly over the biscuits and do one at a time - egg white then sugar.
I also made some the second time without the sugar topping. The biscuits on the left don't have any topping - they still look okay but not quite as special. One thing that most of the recipes I've seen have in common is the topping, so I stick with it.
I shan't be offering these to my children, although my stepchildren might appreciate them, but they're all looking forward to a chocolate Easter cake with mini eggs.
If you like this...
...Why don’t you try:
Traditional Easter Biscuits
For the biscuits:
- 100 g butter
- 90 g caster sugar
- 200 g plain/all-purpose flour
- ½ teaspoon mixed spice (2.5ml)
- ½ teaspoon ground nutmeg (2.5ml)
- ½ lemon, juice and grated zest
- 1 large egg yolk
- 75 g currants
For the topping:
- 1 egg white
- Caster sugar
- Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Grease the baking trays if you aren’t using a liner
- Grate the lemon rind. Juice the lemon
For the biscuits:
- Put all the ingredients for the biscuits, apart from the currants, in the bowl of your mixer or processor and mix well to combine.(Butter, sugar, flour, spices, lemon zest and juice, egg yolk)
- Scrape down and mix again.You will have a ball of dough of a soft consistency
- Add the currants and mix in by hand
- Gather the dough into a ball and squish onto your rolling surface.If you're using a magic liner or silicone sheet you don't need to dust with flour. Otherwise, you do
- Roll the dough to about ½ cm thick and cut out rounds with the cutter, transferring to the prepared baking sheet. Gather the dough together and roll and cut again until it's all used up.The dough is quite resilient and doesn't mind a few rollings out
- Gather the dough together and roll and cut again until it's all used up.The dough is quite resilient and doesn't mind a few rollings out
- Bake for about 10-12 minutes
- Remove from the oven and brush each biscuit, very lightly, with the lightly beaten egg white
- Sprinkle with a little caster sugar and return to the oven for 4-5 minutes or until pale golden brown.For best results do one biscuit at a time, i.e. egg white and sugar
- Cool on the tray for 5-10 minutes then lift onto a wire rack until completely cool