Easter Biscuits

Easter Biscuits My patience for making sweets and chocolates is almost non existent. All that brushing the pan sides down to stop the sugar crystallising, exact temperatures, not to mention the weather – too hot and it all melts, too wet and it all goes sticky. I’m just too much of a throw a few ingredients in, mix it a bit and bake type of person. Not that I don’t admire people who have perfected the art and who can turn out gorgeous looking, perfectly sized morsels. I’m quite envious of their skill. But needless to say I won’t be giving homemade chocolates away at Easter. Luckily there are plenty of alternatives to chocolate for Easter giving.

Many nationalities have very traditional Easter fare, particularly baked goods. They tend to be bound with religious symbolism or that of new life and spring. Easter is often a time for feasting after the period of fasting during Lent, hence the richness and full flavour of many Easter treats. These Easter biscuits originated in the west of England and were given to guests on Easter Sunday. With a few simple ingredients these currant studded biscuits make an ideal alternative to a chocolate gift. There are a few variations of this recipe mostly to do with the spices, some recipes leave them out completely but others like this one add just a pinch. The lemon zest though is a must have. Easter Biscuits

Easter Biscuits

  • 270g plain flour
  • 175g butter, softened
  • 100g caster sugar, plus extra for sprinkling
  • 50g currants
  • 1 egg
  • pinch ground nutmeg
  • pinch ground cinnamon
  • pinch mixed spice
  • Grated rind of 1 lemon
  • 1 teaspoon lemon juice

Preheat the oven to 190 degrees celsius. Line a couple of baking trays with baking paper. Place all of the ingredients in an electric mixer and mix until combined. Turn the dough out on a lightly floured surface and roll out to a thickness of about 5mm. Cut out 5cm rounds. Place on the baking tray and bake for 10 minutes or until slightly golden. Sprinkle them immediately with caster sugar. Cool on a wire rack. Store in an airtight container.

Easter Biscuits

2 thoughts on “Easter Biscuits

  • March 30, 2013 at 9:23 am

    Hi Julia, I attempted these biscuits last Wednesday morning… Only I didn’t have enough butter, but did have buttermilk, so I put half butter, half buttermilk. The mixture ended up too soft to roll, so I dolloped the individual onto the tray, just like I do with anzacs. the biscuits turned out lovely and I really enjoyed this recipe. One of my boys who avoids fruit actually willingly ate the currants… and asked for more. I think it was the tease of the caster sugar on top of the biscuit and the smell straight out of the oven that did the trick. I am in Melbourne for a few days having easter with my parents and have introduced Dad to your blog and we are going to attempt the stout and raisin easter bun this evening to finish off tomorrow on Easter Sunday. Fruit buns were a always in my home, but now my husband and I are on a low calorie reduce wheat diet so we won’t be eating them as we have in the past. I also love citrus peel in buns and have noticed its absence in the commercial variety.

    • March 30, 2013 at 2:29 pm

      I think that’s the beauty of biscuits. They’re very forgiving and while the end result is not as planned a new variation is just as exciting. And you’re right the smell of baking biscuits would tempt anyone. Enjoy Melbourne (I’m in Melbourne for Easter as well!) and I hope the stout and raisin hot cross buns turn out.


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