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 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
Cream butter and sugar, beat in egg yolk. Add currants and mixed peel. Stir in dried fruit then add flour. Mix to a dough. Roll out dough and cut out biscuits. Brush with beaten egg and sprinkle with sugar. Bake until pale golden.
No time to make it now – Pin for later
Easter Biscuits
Ingredients
- 75 g (3oz) butter
- 75 g (3oz) golden caster sugar
- 1 egg separated
- ¼ tsp ground cinnamon
- 50 g (2oz) currants
- 15 g (½oz) mixed peel
- 175 g (6oz) plain flour (all purpose)
- 3 tbsp milk
- golden granulated sugar to sprinkle
Special Equipment
- 7cm (3in) round cookie/biscuit cutter
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 3tbsp milk.
- Add 175g (6oz) plain flour and mix to a stiff dough. 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.
Sam
Easy recipe, but the egg makes the biscuits a soft texture
Jacqueline Bellefontaine
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
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
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
I’ve had the same problem, followed the recipe exactly. Rolled into balls with extra flour, messy, taste delicious.
Jacqueline Bellefontaine
Sorry you had the same problem. I hope my answer to Helen was helpful.
Wendy Smith
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
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.
Helen Briggs
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
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
Love these. I added half a grated lemon peel as well. Delicious! Thanks for sharing!
Jacqueline Bellefontaine
Pleased you liked them. Lemon zest is a delicious addition.
Marisa Edworthy
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
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
Thank you so much! I will let you know how we get on if we manage to do them!
Kerry Harley
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
Thank you for this tip Kerry, I must try it.
Richard Yandell
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
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
Just taken them out of the oven and they smell absolutely....... deeelicious.
Jacqueline Bellefontaine
I'm sure they are going to taste delicious too. Enjoy!
Sue Gwynne
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
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
Love the flavours and how simple these biscuits are to make.
Rosemary
These biscuits look delicious and the recipe looks very quick and easy. I love the flavour of cinnamon too!.
Jacqueline Bellefontaine
Cinnamon and nutmeg are two of my fav spices
Veronica
Those look so tempting - I love homemade biscuits.
Jacqueline Bellefontaine
Thank you.
Cat | Curly's Cooking
Such delicious, comforting Easter flavours. These sound so tasty.
Jacqueline Bellefontaine
I rather like the, I have to say. simple but tasty.
Janice Pattie
Such a lovely tradition. Homemade biscuits are the best. Thanks for including a link to my Hot Cross Shortbread Cookies.
Jacqueline Bellefontaine
I agree Janice I love homemade biscuits especially easy ones like this - a treat in minutes.