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 decorated with any flavour of icing. Here is my favourite recipe for Easter biscuits!
Where did Easter biscuits originate from, and why are they 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 cookies.
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
Recipe for Easter Cookies
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
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 5 minutes 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 6 cm cookie cutters, 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!
The Best Traditional Easter Biscuits (Cookies)
Equipment
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.
