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
No time to make it now – Pin for later
- 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
- 7cm (3in) round cookie/biscuit cutter
- 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 a pinch of mixed spice, 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 brsuh the surface of the biscuits with the egg white, then sprinkle with a little granulated sugar.
- Bake for 15 – 18 minutes until pale golden.