Easter Day Biscuits Recipes

Easter Biscuits Recipe

Prep: 20 min
Cook: 15 min

Makes 10-15


100g butter
80g caster sugar
1 egg yolk
150g plain flour
½ tsp baking powder
1tsp mixed spice
100g currants
1 extra tbsp caster sugar

Preparation method:

1 To make the biscuits, heat the oven to 170C/Gas 3. With an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and mixed spice.

2 Add the flour mixture to the butter mixture, mixing well with a knife. Mix in the currants, squishing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.

3 Roll out finely on a lightly floured bench (best done under a sheet of clingfilm) and cut into 6cm or 8cm rounds with a plain or fluted biscuit-cutter.

4 Place on a baking tray lined with greaseproof paper, and sprinkle with caster sugar. Bake for 12 to 15 min until just cooked, but not browned.

Easter Garibaldi Biscuits Recipe


110g/4oz caster sugar, plus extra for dusting

110g/4oz butter, softened at room temperature

1 free-range egg, separated

225g/8oz plain flour, sieved

good pinch mixed spice

55g/2oz currants

30g/1oz candied peel

3 tbsp milk

Preparation method:

1 Preheat the oven 160C/325F/Gas 3. Line a baking tray with greaseproof paper.

2 Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.

Technique: Creaming butter by hand Watch technique
0:50 mins

3 Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.

4 Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter. Place onto the baking sheet and bake for 10 minutes.

5 Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown.

6 Remove the biscuits from the tray and set aside to cool on a wire rack.

Easter Biscuits Vegetarian Recipe

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Number of servings: 8-12


85g (3½oz) sugar
85g (3½oz) butter
1 egg yolk
45g (1¾ oz) currants (optional)
½ x 5ml spoon (teaspoon) mixed spice
170g (6½oz) plain flour
Small amount of milk (if required)
a pinch of salt


Weighing Scales
Wooden Spoon
Baking Tray
Greaseproof Paper
Wire Rack

Preparation Method:

1 Pre heat oven to 200°C/400°f/Gas Mark 6

2 Cream together the sugar and butter

3 Beat in the egg and add, a little at a time, the currants (optional) and other dry ingredients

4 Mix to a stiff dough, using a little milk if the dough is too stiff.

5 Roll out on a floured surface to about 3mm (1/8″) thickness

6 Prick all over (using fork)

7 Cut into rounds using a 7.5cm (3″) round crinkly biscuit cutter (or the top of a cup if no cutters are available)

8 Grease a baking tray

9 Bake for about 20 minutes until they are lightly coloured

10 Take out of the oven, leave for 1 minute, then place biscuits on a wire rack until cold and crisp

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