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Easter Biscuits

Find a little time to bake a batch of yummy Easter biscuits. These lovely, lightly spiced, currant-studded biscuits were traditionally made for Easter Day and are pretty close to the perfect biscuit!

Easter Biscuits

Preparation Time: 15 min

Cooking Time: 20 min

Makes: 16 -18


Part of traditional Easter fare, this classic Easter cookie is delicately spiced and lightly fragranced with the flavour of lemon peel. Try using biscuit cutters to cut into seasonal shapes of a rabbit, an egg or an Easter chick. A perfect teatime treat to serve alongside Simnel Cake. 



  • 115g butter, chopped
  • 75g caster sugar, plus extra for sprinkling
  • 1 egg, separated
  • 200g plain flour
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 50g currants
  • 1 tbsp chopped lemon or mixed peel
  • 1-2 tbsp milk



  1. Preheat oven to 200c. Lightly grease two baking sheets.
  2. Using the Hand Mixer with dough blades, place all ingredients in bowl, except egg white and milk. Mix. Add sufficient milk to mix to a fairly soft dough.
  3. Turn the dough to a floured surface, knead lightly until smooth, then roll out using a floured rolling pin to about 5mm thick. Cut the dough into rounds using a 5cm fluted biscuit cutter. Transfer the rounds to prepared sheets and bake for 10 mins.
  4. Beat the egg white, then brush over the biscuits. Sprinkle with caster sugar and return to the oven for a further 10 mins, until golden. Transfer to a wire rack to cool.


Dualit Product Used

Dualit Hand Mixer