Sometimes the simplest recipes are the best. I first had these Easter biscuits at my boyfriend’s family’s house, as one of about 10 amazing bakes made by his mum. She kindly gave me the recipe and I’ve been making them ever since.
All you need is some currants and mixed peel to make these tasty little biscuits that are perfect for this time of year. I used to be very against dried fruit (especially sultanas), I think because of the texture, but the currant really add to the flavour, and you get great caramelized bits around the edges. The topping is really crunchy thanks to a layer of egg white and sugar applied half way through baking.
This Easter biscuit are quick to make, and perfect to eat while sitting in a patch of spring sunlight. They also keep really well, so stick them in your biscuit tin and show off by having home made biscuits when your friends come round!
Recipe: Easy Easter Biscuits
100g unsalted butter, room temperature
75g caster sugar, plus extra for sprinking
1 egg, separated
200g plain flour
1/2 tsp ground mixed spice
25g mixed candied peel, roughly chopped
1-2 tbsp milk
- Heat your oven to 200C and line trays with greaseproof paper.
- Cream the butter and sugar until light and fluffy. Beat in the egg yolk.
- In a separate bowl lightly whisk together the flour and mixed spice to combine, then add to the butter mix until just coming together. Add enough milk to give a soft dough – you’ll need to eyeball this, but somewhere between 1 and 2 tbsp on milk should do it. Add in the currants and mixed peel and mixed until evenly distributed. Try not overmix here.
- Roll out the mixture to the thickness of a pound coin and cut out using your favourite cutter, either fluted or straight edged.
- Bake each tray for 8-10 minutes, then remove from the oven, brush with beaten egg white and sprinkle with caster sugar. Return to the oven for 5-6 mins until golden brown.