Easter Biscuits

Easter Biscuits originated in the West Country of England. They were traditionally made on Easter Sunday and given as a gift.

Easter Biscuits

16 biscuits
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • 85 g (3 oz) caster sugar/superfine sugar (⅓ cup + 1½ tbsp)
  • 1 egg, separated
  • 1 tsp vanilla extract
  • 225 g (8 oz) plain flour/cake and pastry flour (1½ cups + 1 tbsp)
  • pinch of salt
  • ½ tsp ground mixed spice
  • ¼ tsp ground cinnamon
  • 40 g (1½ oz) raisins, chopped (¼ cup)
  • 28 g (1 oz) currants (3 tbsp)
  • 28 g (1 oz) mixed peel, finely chopped (2½ tbsp)
  • 1 –2 tbsp milk
  • caster sugar/superfine to dredge

Equipment

  • 8 cm (3 inch) round fluted pastry cutter


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).

  • Cream the butter and sugar until light and fluffy. Beat in the egg yolk and then add the vanilla extract.

  • Sift together the flour, salt, and spices and fold into the mixture.
  • Then add the raisins, currants and mixed peel.

  • Add enough milk to give a fairly soft dough.

  • Knead the dough lightly on a floured surface and roll out to 5 mm (¼ inch) thickness. Cut into rounds using the pastry cutter. Reroll the pastry to cut more biscuits. There should be 16.
  • Place on a baking tray and bake for 8 minutes.

  • Remove the biscuits from the oven. Lightly whisk the egg white and sparingly brush over the biscuits, then sprinkle with sugar. Return to the oven for a further 7 minutes, until golden.

  • Transfer to a wire rack to cool completely before storing in an airtight container.
Print Recipe

Updated March 24, 2017

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