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stack of easter biscuits with one on side facing forward.
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5 from 7 votes

Easter Biscuits

A classic old English recipe which takes it name from when they were traditionally baked. Delicious to enjoy at any time of the year.
Prep Time15 mins
Cook Time18 mins
Course: afternoon tea, Snack
Cuisine: British
Keyword: biscuits, cookies, Easter, traditional recipe
Servings: 18


  • 7cm (3in) round cookie/biscuit cutter


  • 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


  • 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.



These bsicuits store well in an airtight conatiner for up to 2 weeks.