These classic old fashioned biscuits are called Easter biscuits because they were traditionally baked and given as gifts at Easter time. Lightly spiced and speckled with currants they are delicious and make a change from the usual chocolate confections.
These days when it comes to Easter baking our thoughts often turn to chocolate (at least I know mine does) and hot cross buns. But these biscuits make a delicious change and of course, there is no reason why you can not bake them at any time of the year.
Making biscuits and cookies gives very quick rewards, especially with recipes that do not need chilling. So if you fancy a quick treat this is the recipe for you.
Easter Biscuits originated in West Country, some traditional recipes from the Somerset region used cinnamon flavoured cassia oil that was thought to had been used to embalm Christ's body.
This recipe is adapted from an old WI recipe book of mine from the 1970's and I have made them many times over the years.
You will like these biscuits because:
- Quick and easy to make
- Keep well - store in an airtight container for up to 2 weeks
- Freezer friendly - Freeze for up to 6 months.
Hints, tips and Variations
Spice - I've used ground cinnamon for the spice which has a similar flavour to cassia (Cassia is often misnamed and mistaken as cinnamon though these are two different spices.) but you can use nutmeg or mixed spice if preferred.
Currents - are the traditional dried fruit and I think they work best (but also works well with raisins or sultanas)
Mixed Peel - I like the mixed peel in these biscuits but many modern recipes use grated lemon zest or even orange zest and omit the peel.
Cookie Cutters - I've used a fluted cutter because they look pretty but you could, of course, use plain round cutters or if you don't have any cookie cutters use an upturned cup or glass instead.
More Easter biscuits and cookies from my friends
- Hot Cross Shortbread Cookies -- Farmers Girl Kitchen
- Vegan Easter Biscuits - Jo Kitchen Larder
- Double Chocolate Mini Egg Cookies - Curly's Cooking
- Easy Cream Egg Cookies - Fab Food For All
- Easter Simnel Cookies - She Eats
- Easter cookies - Cooking with my Kids
More Easter crumbs
Easter biscuits step by step
📖 Recipe
Easter Biscuits
Equipment
- 7cm (3in) round cookie/biscuit cutter
Ingredients
- 75 g (3oz) butter
- 75 g (3oz) golden caster sugar
- 1 medium egg separated
- ¼ teaspoon ground cinnamon
- 50 g (2oz) currants
- 15 g (½oz) mixed peel
- 175 g (6oz) plain flour (all purpose)
- about 3 tablespoon milk
- golden granulated sugar to sprinkle
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Beat 75g (3oz) softened butter with 75g (3oz) caster sugar together until light and fluffy, then beat in 1 egg yolk.
- Add ¼tsp cinnamon, 50g (2oz) currants and 15g (½oz) mixed peel and mix to combine, then beat in most of the 3 tablespoons of milk.
- Add 175g (6oz) plain flour and mix to a stiff dough, adding the remaining milk if required. Roll out the dough to 6mm (¼in) thick then use a 7cm (3in) round cookie cutter cut out biscuits and transfer to a baking sheet. Gather up the trimmings, roll and repeat.
- Lightly beat the egg white and brush the surface of the biscuits with the egg white, then sprinkle with a little granulated sugar.
- Bake for 15 - 18 minutes until pale golden.
Video
Notes
No time to make it now - Pin for later
Lynn says
Just came across this recipe and thought I would give your biscuits a go. After I had made them and they were cooking in the oven I realised that I had used SR flour instead of plain, so thought I would be binning them, and starting again. Once cooled I tried one and it was absolutely amazing. Perfect crispness and just enough cinnamon to give it a yummy taste. I will definitely be making them again (hopefully I will use the correct flour next time 😂🤣). Thank you so much for your delicious recipe.
Ps. I used raisins as didn’t have currants in
Jacqueline Bellefontaine says
Thank you Lynn Glad they worked just fine despite using the wrong the flour and that you enjoyed them.
Rick Wallace says
In my early years growing up in England (1970s) I could buy a biscuit very similar to this, except is was also "oaty", had hints of allspice and also had tiny shards of chocolate. Whatever they were has alluded me ever since. I fear they might be a long lost Scottish variation (but my mother did not bake them, I could buy them at local shop in short tubes).
Jacqueline Bellefontaine says
whilst I grew up in the 70s too I can not say that i recognise the biscuits you describe.
Jeff says
Thank you for posting this recipe. Wanted to bake some biscuits for easter and the recipe was clear and easy to follow. Dough was a bit wet, maybe as I was using metric version, or it was a big egg, just added more flour until it became workable. Happy with the results.
Jacqueline Bellefontaine says
Glad you liked the recipe. If it was a bit wet most likely the egg size. although there are all sorts of factors that can also affect this slightly such as humidity. Baking is not an exact science. I test all my recipes in metric. Thank you for taking the time to comment and rate its always appreciated,
Sue Taylor says
Excellent recipe. Very easy to follow and execute.
I think could become a favourite with my family!
Jacqueline Bellefontaine says
Thank you and great news that the family like them.
Alexandra says
Oh Jacqui,
We’ve just made these - just removed them from the oven - they look and smell wonderful - hands have already been “lightly smacked” for trying to filch hot cookies 😂😂.
Thank you for such a lovely easy recipe.
Easter blessings
Jacqueline Bellefontaine says
Thank you for your lovely comment. It can be hard to resist a freshly baked warm cookie! Hope you had a lovely Easter.
Peter says
Technically I didn't use your recipe, because I originally made these about 5 or 6 years ago. However, your recipe matches mine pretty much. The ingredients are the same, just the quantities and baking instructions. They look just like yours! Back then, I baked enough for our entire church congregation (about 400. for Easter Sunday morning.) They LOVED them. Luckily our church has a catering kitchen, which made the job a bit easier.
Jacqueline Bellefontaine says
Thanks for the high rating this is a classic recipe with only minor tweaks so not surprised it was similar to your recipe. 400 now that's a lot I know all about baking in qunatity from helping my dad in our village bakery one of my first jobs was crossing the hot cross buns. Easter was always such a busy time so all hands on deck. I bet your Church congregation really enjoyed your biscuits.
Andy says
Delicious - just as I remember from when I lived in England. My second batch I upped the butter (Kerrygold) to 4oz and reduced the milk to 2tbsp to add a little more richness that I think was missing. But the flavors are spot on.
Jacqueline Bellefontaine says
Glad you liked them Andy. Upping the butter and reducing the milk would make them more of a shortbread biscuit and as you say richer and just as delicious.
Sheelagh Davidson says
The lady who took you to task for spelling currants wrongly, should have used the word wrongly…instead of wrong.
Lovely biscuits, as I love cinnamon.
Jacqueline Bellefontaine says
lol I never take anyone to task over their grammar as mine is far from perfect. Delighted you liked the biscuits, I love cinnamon too.
J H says
These are far too sweet. Reduced sugar would be make it much better.
Jacqueline Bellefontaine says
I'm sorry you found these too sweet for your liking. Reducing the sugar would make them less sweet but would also change the texture and snap of the biscuits but by all means try. Luckily lots of people like them just as they are
Sam says
Easy recipe, but the egg makes the biscuits a soft texture
Jacqueline Bellefontaine says
Glad you found the recipe easy and sorry to hear that you thought they were too soft. A classic Easter biscuit should have a lightly crisp snap and should melt in the mouth they are not meant to be a hard biscuit. You should achieve the correct texture with this recipe. If yours were very soft then it may be that yours were insufficiently cooked. Perhaps you oven is a bit low (set temperatures will still vary from oven to oven) or you did not bake them long enough.
Helen says
Hi! Was Looking for a simple Easter biscuit recipe and this one fits the bill!...However, followed recipe to the letter and was far too wet, couldn’t roll or cut without a real mess. Took blobs and rolled into ball and flattened onto baking paper. Wondering about the “milk”measurement ?
Says tbsp in recipe, should it be tsp?
Thanks Helen
Jacqueline Bellefontaine says
Hi helen. Im sorry, you had a little difficulty with this recipe. The milk measurement is correct I do occasionally have the odd mistake slip in but would never use the measurement 3 tsp as that is 1 tbsp. I have been receiving a lot of good feedback on this recipe, not only here but in emails and social media and it is also a recipe I have made many many times myself, so I can assure the recipe is correct. However even when you follow a recipe correctly it can occasionally go wrong as there are many variables at stake. Perhaps your flour was a little damp and required less liquid (flour absorbs water from the air and tends to have a higher moisture content in winter than summer). Did you use a large egg? Were you a little generous measuring out the milk did you use measuring spoons 1 tbsp =15ml. While any one of these things on their own may not affect the end result added together it could be the problem.
I hope you give the recipe another go they really are rather delicious!
Della says
I’ve had the same problem, followed the recipe exactly. Rolled into balls with extra flour, messy, taste delicious.
Jacqueline Bellefontaine says
Sorry you had the same problem. I hope my answer to Helen was helpful.
Wendy Smith says
Hi I’m about to make these, the ingredients state 1/4 tsp cinnamon but in the method it say add a pinch of mixed spice but doesn’t mention the cinnamon? Which should be used? Thank you
Jacqueline Bellefontaine says
Hi Wendy well spotted! Thats down to me having an off moment writing up the recipe it should indeed be cinnamon in both places, although as I mention in the body of the post you can use mixed spice instead or even nutmeg. I shall put that right now. Thank you for pointing it out.
Ben says
This recipe is pretty much for on. Me being Cornish, they were a staple throughout Easter and would often soar in bake sales to raise money for the village school and church, as well as at home.
I like that you noted the difference in yours using cinnamon and that cassia is a different spice.
However, using cinnamon would be a cardinal sin where I'm from!
I can't imagine them tasting close to the original though and would strongly suggest getting your hands on cassia oil and giving it a go!
Thanks for the recipe though and thoughtful words that go with your recipes
Jacqueline Bellefontaine says
Hi ben Im glad you liked the recipe.I love how traditonal recipes have variations. Its so interesting how it can vary as to what is deemed acceptable and not depending on your location and how you learnt to cook etc. I shall look out for cassia oil and hopefully one day give it a try in this recipe.
Helen Briggs says
Hi planning to make these tomorrow but only have ordinary caster sugar or golden granulated. What would work best in the mix. Of course I have the right sort to sprinkle on the top. Thanks in anticipation.
Jacqueline Bellefontaine says
Sorry Helen I might be replying too late for you. I really doesn't matter too much if you use regular caster sugar. For most of my baking, I prefer to use the golden variety as it is less refined than pure white sugar. I also think it adds a little more flavour. But it is really a matter of personal preference/ availability. Caster sugar will cream better with the butter than granulated sugar so I would use the correct type of sugar. That said granulated sugar these days tends to have much smaller crystals than it used to have so there is not such a great difference between the two and you usually can get away with substituting it. Which did you use in the end?
Carol Jowett says
Love these. I added half a grated lemon peel as well. Delicious! Thanks for sharing!
Jacqueline Bellefontaine says
Pleased you liked them. Lemon zest is a delicious addition.
Marisa Edworthy says
Hi, I'm looking for an Easter biscuit recipe to make with the kids at school and came across this lovely looking one. I have to be able to make them for 'allergy free' kids too though and whilst I can easily substitute the butter and milk for dairy free alternatives, I am wondering if you've ever substituted the egg for anything and have them turn out OK still? Thanks.
Jacqueline Bellefontaine says
Hi Marisa, Obviously I haven't tested it but I think this recipe would work fine if you left the egg yolk out although it does add a little extra richness to the biscuits. You might need a little extra milk substitute to bring the mixture together. Brush the surface of the biscuits with a little milk too before sprinkling with the sugar. Good luck.
Marisa Edworthy says
Thank you so much! I will let you know how we get on if we manage to do them!
Kerry Harley says
Hi Marisa, I'm dairy intolerant, I use a teaspoon of chick pea powder mixed with 4 tsp of water. Great egg replacement. For cakes and biscuits. Xxx
Jacqueline Bellefontaine says
Thank you for this tip Kerry, I must try it.
Richard Yandell says
Good Evening
I have just made some Easter Biscuits which were delicious.
I have to mention that you have spelt currants, wrong , You have spelt it currents as in electricity.
Surprised as you are a food writer.
Jacqueline Bellefontaine says
Thank you for pointing it out I shall change it. I've always been a little surprised that I ended up a writer given I only just got my O level English. My science grades, on the other hand, were excellent which have helped to make me a much better recipe developer than editor. Guess we cant be good at everything! Sadly these days its hard to make a living as a cookery writer so I can not afford to pay for a sub-editor to pick up the odd spelling mistake or typo.
GillyP says
Just taken them out of the oven and they smell absolutely....... deeelicious.
Jacqueline Bellefontaine says
I'm sure they are going to taste delicious too. Enjoy!
Sue Gwynne says
Great biscuits, not just for Easter. I double batched to take as gifts for for key worker colleagues and gifted them in bags. Well received. Another great recipe.
Jacqueline Bellefontaine says
What a lovely idea to make them for working colleagues, now more than ever they need a few treats. So pleased you like the recipe and aggree not just for Easter.
Cat | Curly's Cooking says
Love the flavours and how simple these biscuits are to make.
Rosemary says
These biscuits look delicious and the recipe looks very quick and easy. I love the flavour of cinnamon too!.
Jacqueline Bellefontaine says
Cinnamon and nutmeg are two of my fav spices
Veronica says
Those look so tempting - I love homemade biscuits.
Jacqueline Bellefontaine says
Thank you.
Cat | Curly's Cooking says
Such delicious, comforting Easter flavours. These sound so tasty.
Jacqueline Bellefontaine says
I rather like the, I have to say. simple but tasty.
Janice Pattie says
Such a lovely tradition. Homemade biscuits are the best. Thanks for including a link to my Hot Cross Shortbread Cookies.
Jacqueline Bellefontaine says
I agree Janice I love homemade biscuits especially easy ones like this - a treat in minutes.