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  • Writer's pictureLisa Nell

Spring/Easter Biscuits

I bake these biscuits every Easter. They are easy, tasty and I love to get my range of cutters out and have some fun. Who doesn't love a homemade biscuit to dunk in a cup of tea anyway, especially since the weather is brightening up and the promise of warmer days are around the corner. This is also a fund baking project with kids :-)


125g Unsalted Butter (softened)

75g Golden Caster Sugar, plus extra for sprinkling

1 Large Egg, separated

200g Plain Flour

¼ tsp Ground Cinnamon

¼ tsp Mixed Spice

Lemon Zest

75g Currants

2 Tbsp Milk

How I make my Easter Currant Biscuits:

  1. Preheat your oven to 200°C.

  2. In a bowl, beat the butter and sugar together, using a wooden spoon or electric hand whisk, until pale and fluffy.

  3. Add the egg yolk; keep the white (you will need it later).

  4. Add the flour, spices, lemon zest and currants. Use a spoon to do this as you will see the mixture becomes quite stiff. Then, gradually add in the milk until the dough starts to come together – you may not need all of it.

  5. Tip the dough onto a lightly floured workspace and knead gently until smooth.

  6. Roll out to a 5mm thickness, then cut out the biscuits using shaped cutters. I made different shapes and sizes.

  7. Place the biscuits onto two lined baking trays and bake for 10 minutes. Remove from the oven. Whisk the reserved egg white very slightly and brush lightly over the biscuits then sprinkle with some caster sugar. Return to the oven for a further 2-3 minutes, until just golden.

  8. Let the biscuits cool on a cooling rack.

  9. This is a fun baking project to do with kids :-)

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