Easter biscuits

Copy Icon
Twitter Icon
Easter biscuits


Bored with chocolate eggs? Deliver these baked treats on Easter morning instead, and you'll be more popular than you-know-who.

Cooking Time

Preparation Time :2 Min

Cook Time : 10 Min

Total Time : 12 Min


Serves :
  • 3 cups (450g) plain flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 225g salted butter, at room temperature

  • 1 cup (220g) caster sugar, plus 2 tablespoons extra to sprinkle

  • 2 eggs

  • 3/4 cup (110g) currants

  • Finely grated zest of 1 lemon


  • Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with electric beaters until thick and pale, then add eggs, 1 at a time, beating well after each addition. Fold in the flour mixture in 2 batches, then stir in currants and zest. Shape into a disc, enclose in plastic wrap and chill for at least 2 hours.
  • Line 2 baking trays with baking paper.
  • Divide dough into 4 portions. Roll out 1 portion to 4-5mm thick (keep remaining dough covered and chilled), then cut with a fluted 6cm round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings to make about 40 biscuits. Chill for a further 15 minutes.
  • Preheat the oven to 180°C.
  • Sprinkle biscuits with extra sugar. Bake for 10 minutes until firm to touch but still pale. (Rotate trays halfway through baking, if necessary, to ensure even cooking.) Cool on trays for 5 minutes, then transfer to a rack to cool completely. The biscuits will keep in an airtight container for 3 days.