Easter is this weekend and these little Easter Biscuits make a perfect snack to have on hand and would be wonderful to give as gifts as they have done for many years and I’m certain they will continue to do so for many more years to come too.
Easter biscuits are a traditional English biscuit that originates from the West Country (Devon & Cornwall) and is given as gifts on Easter Sunday. I used the recipe from April’s County Living Magazine and slightly deviates from the traditional ingredient list of flour, butter, egg yolk, baking powder, sugar and the main ingredients, currants. This version uses icing sugar instead of say caster sugar and is lightly spiced with mixed spice. A whole egg is used instead of just the yolk and a little water to bind it all together.
A touch of additional sweetness is added to the almost finished biscuits by sprinkling over a little caster before just before they go into the oven. These are delightful little biscuits with a slight crunch to the outside and a melting almost shortbread like texture.
Spring is a time for Celebration and these Easter biscuits are a lovely treat to enjoy over the Bank Holiday weekend.
Traditional current studded Easter Biscuits.
- 300 grams Plain flour
- 150 grams Icing sugar
- 1 tsp Mixed spice
- 175 grams Unsalted butter cold and cubed
- 1 large Egg mixed with 2 tbsp cold water
- 125 grams Currants
- Caster sugar for sprinkling
1. Place the flour, icing sugar, mixed spice and unsalted butter in a food processor and blitz until the mixture resembled bread crumbs. With the motor still running slowly add the whisked egg and continue to blitz until solid clumps form.
2. Turn out on a lightly floured, clean, work surface and knead in the raisins. Shape into a disc and cover with clingfilm and refrigerate for 30 minutes. Pre-heat the oven to 160C and line 4 baking sheets with parchment paper.
3. Roll out the dough on a lightly floured work surface until 4mm thick and cut out circles using a 6 inch fluted cookie cutter. Place on the baking tray, spacing well apart and sprinkle with a dash of caster sugar.
4. Bake for 10-12 minutes and leave to cool on wire racks.
- Recipe adapted from April 2016 County Living Magazine, UK edition.
- These will last for up to 1 week in a cake tin with a tight-fitting lid.
- Keep in a cool, dry place away from direct sunlight.