Easter biscuits are an English tradition that originated in the West Country. They are a lightly spiced soft currant biscuit with a sugar crunch. In Somerset traditional recipes include Cassia oil, in the belief that it was used in the embalming process used to clean Jesus’s body after his crucifixion.
Easy Easter Biscuits
- 3/4 cup butter
- 1/2 cup caster sugar blitz sugar in a blender
- 1 large egg yolk use the white for the topping
- 1 medium lemon yested
- 1 3/4 cups unbleached all purpose flour
- 1/2 tsp. mixed spice or cinnamon
- 1.2 cup currants (or chopped raisins)
- 1-2 tbsp. milk
- 1 large egg white
- 2 tbsp. caster sugar
- Line a baking tray with parchment and pre-heat the oven to 350F.
- Cream the butter, sugar and lemon rind until light & fluffy. Work in the egg yolk, then stir in the flour and currants. Add a little milk if needed. Knead lightly until smooth. Flatten and wrap in plastic wrap and place in the fridge for an hour.
- Roll out the dough on a lightly floured surface to 1/8 of an inch thick. Cut into rounds with a 3 inch round cookie cutter, fluted in you have. Brush with a little egg white, dredge with caster sugar, lift onto a baking paper-lined tray & bake for 12–15 minutes or until just golden brown.
- Lift onto a wire rack & leave to cool. Store in an airtight container.