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–+ servings
16 Easter Biscuits on a wire tray , some sprinkled with sugar.
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4.43 from 7 votes

Traditional Easter Biscuits

Traditional Easter biscuits are lightly spiced, with currants and a sugar topping. Every recipe has its own twist - these have lemon juice and zest for a light zing.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 20 biscuits
Author: Susie@Everyday Cooks

Ingredients

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

Equipment

Baking sheet
Silicone baking mat OR
Magic Liner
Rolling pin
5-6cm round fluted cutter
Stand mixer or food processor (optional)

Instructions

PREPARATION:

  • 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
    ½ 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.
    100 g butter, 90 g caster sugar, 200 g plain/all-purpose flour, ½ teaspoon mixed spice, ½ teaspoon ground nutmeg, 1 large 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
    75 g currants
  • 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
    1 egg white, Caster sugar
  • Cool on the tray for 5-10 minutes then lift onto a wire rack until completely cool

Video

Notes

To make by hand

Beat the butter and sugar together (butter needs to be at room temperature);
Add the egg yolk, lemon juice and zest and beat in;
Mix flour and spice(s) together;
Combine flour etc with the mixture;
Stir in the currants.

Storing

Store Easter biscuits in an airtight container. They will keep for 1-2 weeks.