• Sarah L Samuels

Easter Biscuits

My eldest son bought me some Easter cutters as a present when he was home from University so I had to use them and make some biscuits for Easter.


I wanted them to incorporate currants as I love fruit shortcake biscuits but I added a few spices and fruit peel to taste a bit like hot cross buns!

They are delicious with a cup of tea for Easter and any time of the year!


Jump to recipe


To start pre-heat the oven to 180 degrees centigrade (160 degrees fan) and line two baking trays with baking parchment.


Put the butter and sugar into the bowl of a stand mixer with the beater attachment.



Mix until light and fluffy.



Separate the egg and add the yolk to the bowl. Put the egg white in a small bowl and set aside for later.


Mix the yolk into the sugar/ butter mixture until it is fully combined.



Add the flour, cinnamon and mixed spice and mix again.



Then add the currants and mixed peel and mix until fully incorporated.



Then add the milk and mix - the dough should then come together in a ball.



On a floured surface roll out the dough to about 6mm and cut the biscuits out and place on the trays. Re-roll the dough until it has all been used.



Take the egg white and whisk with a fork to get a bit of air into it - just whisk for a few minutes.



Brush the egg white all over the top of the biscuits and then sprinkle with a bit of caster sugar.



Bake in the oven for 15-18 minutes.



Transfer to a cooling rack when they have cooled slightly.




Easter Biscuits


Sarah’s servings: 20

Baking time: 18 minutes


Ingredients:


100g Soft unsalted butter

80g Golden caster sugar

1 Large egg

185g Plain flour

1/2 tsp Ground mixed spice

1/2 tsp Ground cinnamon

75g Currants

25g Mixed peel

1 Tbsp Milk


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 degrees fan).

  2. Line two baking trays with baking parchment.

  3. Put the butter and sugar into the bowl of a stand mixer and mix until light and fluffy.

  4. Separate the egg and add the yolk to the bowl. Put the egg white in a small bowl and set aside for later.

  5. Mix the yolk into the butter mixture until fully combined.

  6. Add the flour, cinnamon and mixed spice and mix again.

  7. Then add the currants and mixed peel and mix until fully incorporated.

  8. Then add the milk and mix - the dough should then come together in a ball.

  9. On a floured surface roll out the dough to about 6mm and cut the biscuits out and place on the trays. Re-roll the dough until it has all been used.

  10. Take the egg white and whisk with a fork to get a bit of air into it - just whisk for a few minutes.

  11. Brush the egg white all over the top of the biscuits and then sprinkle with a bit of caster sugar.

  12. Bake in the oven for 15-18 minutes.

  13. Transfer to a cooling rack when they have cooled slightly.



Download recipe

EasterBiscuits
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Sarah’s extra slice……

You could use any biscuit cutters you want but I used a Bunny that was 8cm in length for this recipe and got 20 cookies from the mixture.

The baking time will depend on what size cookie cutters you use but mine took 17 minutes to bake.

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