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The Best Traditional Easter Biscuits (Cookies)

Looking for a delicious Easter treat that isn’t chocolate? Look no further than traditional Easter biscuits (cookies). These sweet and buttery Easter cookies are always a hit and can be made with any flavour of icing if you want to decorate them. Here is my favourite recipe for Easter biscuits!

easter biscuits uk recipe

Where did Easter biscuits originate from, and why traditional?

Easter biscuits (as far as I am aware) originated from the West Country in the UK. Some of the first traditional recipes came from Somerset. These biscuits are called Easter biscuits because they were traditionally given as gifts at Easter. They are lightly spiced with currants making it a delicious change from chocolate.

Why you will like these biscuits

They taste delicious

Quick and easy to make

They store well – up to 2 weeks

You can also freeze them for up to 6 months

cutting easter biscuits cookies before baking

Recipe for Easter Cookies

Easter cookies recipe

Ingredients for Easter biscuits

To make up to 28 biscuits you will need:

  • 100 g Butter (softened)
  • 75 g Caster Sugar (PLUS EXTRA FOR SPRINKLING)
  • 1 Egg (Separated)
  • 200 g Plain Flour
  • ½ tsp Mixed Spice
  • ½ tsp Ground Cinnamon
  • 50 g Currants
  • Zest of 2 lemons
  • 1 tbsp Milk
easter biscuits mary berry method

How to make easy easter biscuits (cookies)

Easter is a time for fun, family, and, of course, food! While there are many traditional easter dishes that can be time-consuming to make, these easter biscuits are quick and easy to prepare. Plus, they’re so delicious that the whole family will be begging for more.

  • Pre-heat the oven to 180°c fan/200°c/400°f/Gas 6 and grease 3 baking trays
  • Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Add the flour and spices and mix well. Add the currants and lemon zest and enough milk for a soft dough. Knead the mixture lightly and roll out onto a floured surface to a thickness of 5mm. Cut into rounds and place on the baking trays.
  • Bake in the oven for about 10 minutes. Remove from the oven, brush the biscuits with egg whites, and sprinkle with sugar. Pop back into the oven for another 5minutes until golden brown. Lift onto a wire rack to cool. Store in an airtight container.

Tips and Variations

Citrus – In this recipe, I use lemon peel, but you can also use mixed peel.

Spice – Instead of using cinnamon and mixed spice, you could use nutmeg if preferred.

Currents – Currents are the traditional ingredients, but you could also use sultanas or raisins as these also work well. Or you could have a mix of all three!

Cookie Cutters – I use the fluted cookie cutters size 6 cm, but you can use plain if you prefer.

Welsh Cakes – Easter biscuits look similar to Welsh cakes, so if you want a softer texture be sure to try these as well!

Rocky Roads – Crush the biscuits and add them to rocky roads!

easter biscuits uk recipe

The Best Traditional Easter Biscuits (Cookies)

Rachel
Traditional Easter biscuits that can be eaten anytime of the year.
No ratings yet – be the first to rate this recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine British
Servings 24 biscuits
Calories 84 kcal

Ingredients
  

  • 100 g Butter (softened)
  • 75 g Caster Sugar (PLUS EXTRA FOR SPRINKLING)
  • 1 Egg (Separated)
  • 200 g Plain Flour
  • ½ tsp Mixed Spice
  • ½ tsp Ground Cinnamon
  • 50 g Currants
  • 2 Zest of lemon
  • 1 tbsp Milk

Instructions
 

  • Pre-heat the oven to 180°c fan/200°c/400°f/Gas 6 and grease 3 baking trays
  • Measure the butter and sugar into a bowl and cream together until light and fluffy. Beat in the egg yolk. Add the flour and spices and mix well. Add the currants and lemon zest and enough milk for a soft dough. Knead the mixture lightly and roll out onto a floured surface to a thickness of 5mm. Cut into rounds and place on the baking trays.
  • Bake in the oven for about 10 minutes. Remove from the oven and brush the biscuits with egg whites and sprinkle with sugar. Pop back into the oven for another 5 minutes until golden brown. Lift onto a wire rack to cool. Store in an airtight container.
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Nutrition

Calories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 31mgPotassium: 43mgFiber: 1gSugar: 5gVitamin A: 119IUVitamin C: 5mgCalcium: 9mgIron: 1mg
Keyword currants, easy easter cookie recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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