Easter Biscuits
Traditional Easter Biscuits are lightly spiced, buttery biscuits packed with currants and a hint of fresh lemon zest. Finished with a crisp sugar topping, they’re a simple, easy bake perfect for Spring.
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Servings: 15 biscuits
INGREDIENTS
- 100 g Block Margarine or Butter (at room temperature)
- 75 g Caster Sugar
- 1 Free-range Egg (yolk & white separated) (at room temperature; see Egg Size note below)
- 50 g Currants
- Zest of 1 Lemon
- 200 g Plain Flour
- 1 tsp Mixed Spice
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 190°C (170°C for fan-assisted ovens, Gas Mark 5 or 375°F). Line a couple of baking sheets with greaseproof paper, then set them aside.
- In a large bowl, cream together the margarine/butter and sugar until light and fluffy. Add the egg yolk and mix through, then add the currants and lemon zest and mix through again.
- Sift in the flour and mixed spice, and mix to create a rough dough - you may need to use your hands to bring it together. Transfer the dough to a floured surface and knead until smooth.
- Roll the dough to about 5mm (¼-inch) thick, then use a round fluted cutter to cut it into rounds. Transfer the biscuits to your pre-lined baking sheets and repeat with the remaining dough.
- Bake in your preheated oven for 8 minutes, then remove and brush the tops with beaten egg white and sprinkle with extra caster sugar, before returning to the oven for a further 3 minutes, or until golden brown.
- Remove from the oven and allow to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
I use a round 6.5cm (2.5 inch) fluted cutter, but you can go bigger or smaller if you prefer; you may need to adjust your baking times.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Substitutions:
- Currants: If you aren't a fan of currants, you can use any other dried fruit to the same weight listed in the ingredients. I would recommend chopping anything larger than a currant to ensure an even distribution in the biscuit dough. Alternatively, you can just leave them out.
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