Easter Biscuits

Name: Easter Biscuits
Ingredients: EASTER BISCUITS; 200 g Doves Farm Organic Plain White Flour; 0.5 tsp mixed spice; 100 g butter; 100 g caster sugar; 1 egg yolk; 1 tbsp lemon rind, grated; 2 tbsp lemon juice; 50 g currants; butter, for tray; flour, for dusting; TOPPING; 1 egg white; 2 tbsp caster sugar

Makes 12-16 biscuits

Lightly spiced and studded with dried currants these delicious butter biscuits are traditionally baked at Easter time. Our recipe for Easter Biscuits with Chocolate Chips makes a great alternative for those who are less keen on dried fruit.

4 Reviews / Write a review

Free from Soya, Nuts

Vegetarian

Ingredients

EASTER BISCUITS
200g Doves Farm Organic Plain White Flour
½ tsp mixed spice
100g butter
100g caster sugar
1 egg yolk
1 tbsp lemon rind, grated
2 tbsp lemon juice
50g currants
butter, for tray
flour, for dusting
TOPPING
1 egg white
2 tbsp caster sugar

Pre-heat the oven.
Rub some butter around the inside of a large baking tray or insert a baking liner.
Measure the flour and mixed spice into a mixing bowl and stir to combine.
Chop the butter into small cubes and transfer them to another mixing bowl.
Add the sugar and beat together until light and fluffy.
Add the egg yolk, grated lemon rind and lemon juice and beat well.
Sieve the flour blend into the bowl and mix well.
Stir in the currants and bring together a ball of biscuit dough.
Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
Roll out the dough on a floured surface to the thickness of 3-4mm/⅛”.
Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
Gather together the off cuts and re-roll to make further biscuits.
Bake for 10-12 minutes.
Remove the baking tray from the oven and brush the biscuits with egg white.
Sprinkle caster sugar over the biscuits then return them to the oven for a further 2-3 minutes.

Equipment

large baking tray, 2 x mixing bowls, 7cm/2¾ biscuit cutter and pastry brush

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

10-12 minutes + 2 minutes

I also found these biscuits too lemony. Would leave lemon juice out next time and only add the lemon zest. Lovely texture though, light and crumbly. I used gf plain flour but added xanthan gum. This helps bind dough together making rolling out a lot easier.

By Meryl Dobson

16 Apr 2020

Really nice biscuits, could cut down on a lot of lemon as more lemony than eastery. Worked with gf flour but couldn’t roll them out. All consumed.

By Caroline Trembath

23 Apr 2019

I used plain gluten free flour and chopped dried mixed fruits instead of currants. The biscuits were really lovely, - crumbly and very tasty. A highly recommended recipe.

By Mrs Barbara Waller

03 May 2014

Great little biscuits! I left out the lemon and the currents as I don't like them and I used Gluten Free SR flour as that was all I had, the still came out well. They are soft centered, even my husband liked them! Very easy to make

By Mrs Linda E. Brown

19 May 2011

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Organic Plain White Flour 1kg

£1.80

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Ingredients

EASTER BISCUITS
200g Doves Farm Organic Plain White Flour
½ tsp mixed spice
100g butter
100g caster sugar
1 egg yolk
1 tbsp lemon rind, grated
2 tbsp lemon juice
50g currants
butter, for tray
flour, for dusting
TOPPING
1 egg white
2 tbsp caster sugar

Easter Biscuits

Makes 12-16 biscuits

Ingredients

Write a review

Organic Plain White Flour 1kg

Find a recipe

Ingredients

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