Easter biscuits

Easter biscuits on a white plate with two mugs of tea on a grey stone background

Bake a batch of classic Easter biscuits, then check out our Easter cookies, Easter cupcakesEaster rocky road and more Easter baking ideas.

  • 782
  • Total time 1 hours
  • Difficulty Easy


  • unsalted butter 100g, softened
  • golden caster sugar 100g
  • egg 1, separated
  • ground cinnamon ½ tsp
  • mixed spice ⅛ tsp
  • lemon 1, zested
  • orange 1, zested
  • currants 75g
  • plain flour 200g
  • milk 2 tbsp
  • golden granulated sugar (or more golden caster sugar) 1 tbsp, for sprinkling


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment.

    Step 2

    Beat the butter and sugar together until pale and fluffy. Add the egg yolk, mix again until well combined, then stir in the spices, zests, currants, flour and milk to make a stiff dough.

    Step 3

    Roll the mixture out between two sheets of parchment, until about 5mm thick. Remove the top layer of parchment, then use a fluted cookie cutter, about 7cm wide, to cut out shapes from the dough. Transfer to the prepared trays.

    Step 4

    Whisk the egg white with a fork until lightly foamy, then brush over the tops of the biscuits. Sprinkle over some sugar and bake for 10-15 minutes until lightly golden and they look set. Cool on the trays, before transferring to an airtight container. Will keep for five days in an airtight container.

Head this way for our very best Easter recipes

[image id=”88090″ size=”landscape_thumbnail” align=”none” title=”No-Knead Hot Cross Buns Recipe” alt=”No-Knead Hot Cross Buns Recipe” classes=””]

Nutritional data

  • kcals 126
  • fat 5.1g
  • saturates 3.1g
  • carbs 18.1g
  • sugars 9.5g
  • fibre 0.7g
  • protein 1.7g
  • salt 0.02g

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