Traditional Easter Biscuits – These traditional British biscuits are made at Easter. They keep well in an airtight tin, and are lovely with a cuppa.
Delcious, Little Buttery Biscuits with Currants and Citrus
Traditional Easter Biscuits have a long history, going back to pagan times, where round baked goods were made to welcome the advent of spring and the awakening of fertility of the land and countryside.
In the West Country of England, these dainty biscuits were part of an annual communal activity, with families getting together to bake large batches together.
This baking activity was often accompanied by folk songs and stories, thus reinforcing a communal and shared heritage.
In Somerset, Cassia oil is often added, as it was believed that Jesus’s body was embalmed in this oil.
Traditional recipes often had alcohol added, such as cider in Devon and Somerset, but the main ingredients are flour, spices, butter and dried fruit.
Lemon or orange zest was later added to the recipe, which marries beautifully with the aromatic spices.
Traditional Easter Biscuits are similar to another regional bake, Shrewsbury Biscuits, which have lemon zest added, but usually no dried fruit is added.
Serve these buttery biscuits throughout Eastertide, alongside a refreshing cuppa, or even with a glass of Madeira or Sherry.
Ingredients Needed
- 175g (6oz) plain flour
- 1 teaspoon mixed spice
- 110g (4oz) unsalted butter
- 110g (4oz) caster sugar
- 1 orange, grated zest
- 110g (4oz) currants
- 1 medium egg, beaten
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Culinary Notes
- Use grated lemon zest in place of orange zest.
- Dried cranberries or blueberries also work well in this recipe.
- No Mixed Spice, use a teaspoon of ground cinnamon, nutmeg and cloves, just one teaspoon of these spices as a mixture.
- For an egg white glaze, whisk and egg white, and brush over the unbaked biscuits before sprinkling caster sugar over the top.
- Store the baked biscuits in an airtight tin for upto a week.
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More Easter Recipes
Traditional Easter Biscuits Recipe
Traditional Easter Biscuits
Traditional Easter Biscuits have a long history, going back to pagan times, where round baked goods were made to welcome the advent of spring and the awakening of fertility of the land and countryside.
In the West Country of England, these dainty biscuits were part of an annual communal activity, with families getting together to bake large batches together.
This baking activity was often accompanied by folk songs and stories, thus reinforcing a communal and shared heritage.
In Somerset, Cassia oil is often added, as it was believed that Jesus's body was embalmed in this oil.
Traditional recipes often had alcohol added, such as cider in Devon and Somerset, but the main ingredients are flour, spices, butter and dried fruit.
Lemon or orange zest was later added to the recipe, which marries beautifully with the aromatic spices.
Traditional Easter Biscuits are similar to another regional bake, Shrewsbury Biscuits, which have lemon zest added, but usually no dried fruit is added.
Serve these buttery biscuits throughout Eastertide, alongside a refreshing cuppa, or even with a glass of Madeira or Sherry.
Ingredients
- 175g (6oz) plain flour
- 1 teaspoon mixed spice
- 110g (4oz) unsalted butter
- 110g (4oz) caster sugar
- 1 orange, grated zest
- 110g (4oz) currants
- 1 medium egg, beaten
Instructions
1. Sift the flour and spice into a large bowl. Add the butter and then rub it in with your fingertips. Stir in the sugar, orange zest, and currants, then add the egg and mix to a firm dough.
2. Knead the dough briefly on a lightly floured board.
3. Preheat the oven to 180°C/350°F/ Gas 4 and grease or line a large baking tray with baking paper. Press out the dough, sprinkle it with flour, and roll out the dough until it is about 1/4” thick.
4. Stamp out the biscuits with a 2” scone/biscuit cutter, you should get between 13 and 16 biscuits.
5. Place the biscuits on the greased or lined baking tray.
6. Bake the biscuits for 15 to 20 minutes until they are pale golden in colour.
7. Cool on the baking sheet for a few minutes, then sprinkle with a little caster sugar and transfer the biscuits to a wire rack to cool.
Notes
Use grated lemon zest in place of orange zest.
Dried cranberries or blueberries also work well in this recipe.
No Mixed Spice, use a teaspoon of ground cinnamon, nutmeg and cloves, just one teaspoon of these spices as a mixture.
For an egg white glaze, whisk and egg white, and brush over the unbaked biscuits before sprinkling caster sugar over the top.
Store the baked biscuits in an airtight tin for upto a week.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 47Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 13mgSodium 11mgCarbohydrates 8gFiber 0gSugar 1gProtein 1g
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