Easter Sunday is coming soon and you need a simple, sweet treat for the family. These British Easter Biscuits are the perfect solution for your holiday baking needs. They are lightly spiced, filled with sweet currants, and have a lovely crunch.
You can have a fresh batch ready in just 35 minutes. These biscuits bring a bit of traditional English charm to your kitchen. Your kids will love helping you stamp out the shapes. Let’s get your oven preheated for these tasty spring treats.
Why You’ll Love This British Easter Biscuits Recipe
This recipe is a winner because it uses basic pantry staples you likely already have. You don’t need fancy equipment or hours of chilling time to get great results. These biscuits are ready in 35 minutes from start to finish.
They are perfect for a Spring tea party or a casual holiday brunch. The warm cinnamon and mixed spice make your whole house smell amazing. It is a beginner-friendly bake that looks very impressive on a platter.
Simple Method for Success
Making these biscuits is very straightforward and stress-free. You simply cream the butter, mix in your dry ingredients, and roll the dough. Even if you have never baked biscuits before, you can do this easily.
The dough is easy to handle and doesn’t stick too much. Using a fluted cutter gives them a professional, classic look. You will love the quick sugar glaze step at the end.
Ingredients You’ll Need
These biscuits rely on simple ingredients that highlight the warm spices and sweet fruit.
- 100g unsalted butter, softened
- 75g caster sugar, plus extra for sprinkling
- 1 large egg, separated
- 200g plain flour
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon mixed spice
- 50g currants
- 2 tablespoons whole milk
Step-by-Step Instructions
- Preheat the oven to 200C (180C fan) and line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter and 75g of caster sugar until the mixture is light and fluffy.
- Beat in the egg yolk until fully incorporated.
- Sift the flour, cinnamon, and mixed spice into the bowl and mix until a crumbly dough begins to form.
- Stir in the currants and add enough milk to bind the mixture into a soft dough.
- On a lightly floured surface, roll out the dough to a thickness of approximately 5mm.
- Use a 7cm fluted round cutter to stamp out biscuits and place them onto the prepared baking sheets.
- Bake in the preheated oven for 8 minutes.
- Remove from the oven, brush the tops of the biscuits with the lightly beaten egg white, and sprinkle with additional caster sugar.
- Return the biscuits to the oven for a further 5 to 7 minutes until they are golden brown.
- Transfer the biscuits to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a hot cup of tea or coffee. They look beautiful stacked on a tiered cake stand for Easter lunch. You can also pack them into small bags for a sweet gift.
Try serving them alongside some fresh strawberries for a light Spring dessert. They are sturdy enough for little hands to hold and enjoy. Set the table with bright napkins and enjoy a slow holiday morning.
How to Store Leftovers
Keep your biscuits in an airtight tin at room temperature. They will stay fresh and crunchy for up to five days. If they soften, you can refresh them in the oven for a minute. These do not require refrigeration. You can also freeze the baked biscuits for up to one month.
Tips for Best Results
- Don’t skip the egg white glaze for that classic sugary crunch.
- Avoid over-working the dough or the biscuits might become tough.
- Swap currants for raisins if you cannot find them at the store.
- Make the dough a day ahead and keep it wrapped in the fridge.
- For Easter, use bunny or egg-shaped cutters to delight the kids.
- Ensure your butter is truly soft so it creams easily with sugar.
- Use a light touch when rolling out the dough to keep it tender.
- Sift your flour and spices to ensure there are no lumps.
Ways to Switch It Up
- Add a teaspoon of lemon zest for a bright citrus flavor.
- Use a dairy-free butter substitute to make these vegan-friendly.
- Swap the mixed spice for extra nutmeg for a deeper earthy taste.
- Try using gluten-free plain flour for a wheat-free version.
Common Questions
Can I make the dough ahead of time?
Yes, you can wrap the dough tightly in plastic wrap. Keep it in the fridge for up to 48 hours. Let it sit at room temperature for 10 minutes before rolling.
What if I don’t have a fluted cutter?
You can use the rim of a drinking glass instead. The fluted edge is traditional but a smooth edge tastes just as good. Just ensure the glass is about 7cm wide.
How do I know when they are done?
The biscuits should be a light golden brown around the edges. They will still feel slightly soft but will firm up as they cool. Do not let them get too dark.
I hope these simple biscuits bring a little extra joy to your Spring celebrations. They are so easy to whip up whenever you need a sweet moment. Happy baking!
— Alex
Ingredients
- 100 g unsalted butter, softened
- 75 g caster sugar, plus extra for sprinkling
- 1 large egg , separated
- 200 g plain flour
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon mixed spice
- 50 g currant s
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 200C (180C fan) and line two large baking sheets with parchment paper.
- In a large bowl, cream together the butter and 75g of caster sugar until the mixture is light and fluffy.
- Beat in the egg yolk until fully incorporated.
- Sift the flour, cinnamon, and mixed spice into the bowl and mix until a crumbly dough begins to form.
- Stir in the currants and add enough milk to bind the mixture into a soft dough.
- On a lightly floured surface, roll out the dough to a thickness of approximately 5mm.
- Use a 7cm fluted round cutter to stamp out biscuits and place them onto the prepared baking sheets.
- Bake in the preheated oven for 8 minutes.
- Remove from the oven, brush the tops of the biscuits with the lightly beaten egg white, and sprinkle with additional caster sugar.
- Return the biscuits to the oven for a further 5 to 7 minutes until they are golden brown.
- Transfer the biscuits to a wire rack to cool completely.
