Easter biscuits are a traditional British cuisine gift, given to guests on Easter Sunday. Originating from the West Country, they are made from flour, butter, egg yolk, baking powder and sugar. These lightly spiced, currant studded round Easter biscuits have a delicious flavour and sugary crunch.
How to make Easter Biscuits
- 200g plain flour
- Pinch salt
- 1 tsp mixed spice
- 75g caster sugar
- 100g butter
- 1 medium egg, separated
- 50g currants
- 2 Tbsp warm milk
- Pinch saffron (optional, mixed with milk)
- Caster sugar, to dredge
- Preheat oven to fan 180°C, conventional 200°C, gas 6.
- Grease two baking trays.
- Sift the flour, salt and spice into a small bowl and set aside.
- Using an electric whisk, cream sugar and butter together until light and fluffy.
- Beat in the egg yolk.
- Fold in the flour, salt and spice, currants, milk and saffron if adding, to form fairly soft dough.
- Knead lightly on a floured surface and roll out thinly.
- Using a 7.5cm fluted round cutter, cut into rounds rerolling where necessary.
- Place onto baking trays and bake for 8 minutes.
- Remove from the oven, brush with remaining egg white, sprinkle over sugar and bake for a further 3 minutes until golden brown.
- Cool on a wire rack.
With thanks to the Small Steps home cooking team.