Traditional Easter Biscuits
Easy to bake traditional easter biscuits with a light spice, lemon and currants dotted throughout, perfect with a cup of tea or a homemade gift
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Servings: 18 biscuits
Ingredients
- 165 g unsalted butter (cold and cubed)
- 85 g caster sugar
- 1 tsp mixed spice (see blog post)
- Zest of 1 lemon (finely grated)
- 275 g plain flour
- 100 g currants
- 2-3 tbsp milk
Instructions
- Add the butter, in cold small cubes, with the sugar, mixed spice, lemon and plain flour into a large bowl
- Rub the mixture together with your fingertips until it forms breadcrumbs
- Add the currants and mix through
- Add the milk, a little at a time, knead well until it comes together - make sure to not add too much too quickly as a wet dough may spread
- Wrap the dough in clingfilm and chill for at least 30 minutes
- Preheat the oven to 180ºc/160ºc fan and line 2-3 large trays with parchment paper
- Tip the dough onto a lightly floured surface
- Roll out the dough out until about 0.5cm thick
- Cut out biscuits, using a 8cm cutter, and keep re-rolling until the dough is used up
- Add to lined trays and then bake for 12-15 minutes, until golden
- Cool on the trays for 15 minutes and then transfer to a wire rack
Notes
- These will last for 5-7+ days, at room temperature
- These can freeze for 3+ months
- I used this biscuit cutter, but any from a set like this works perfectly as well