Easter biscuits







Cook Time

25-30 Min


  • 125g/4oz butter
  • 75g/3oz caster sugar
  • 1 egg, separated
  • 200g/7oz plain flour
  • pinch of salt
  • 1⁄2 teaspoon mixed spice
  • 1⁄2 teaspoon ground cinnamon
  • 50g/2oz currants
  • 25g/1oz chopped mixed peel
  • 2 tablespoons milk
  • caster sugar for sprinkling
  • Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease two baking trays.
  • Cream together the butter and sugar, and beat in the egg yolk.
  • Sift together the flour, salt and spices. Fold into the creamed mixture with the currants and peel. Add the milk to form a soft dough.
  • Knead lightly on a floured work surface, and roll out to 8mm/1⁄4in thick. Cut out using a 6cm/2 1⁄2in fluted cutter, and put on the baking trays.
  • Bake in the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a further 10–15 minutes.
  • Remove from the oven, and carefully slide onto a wire rack to cool.
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