These Mary Berry-inspired Easter biscuits are buttery, lightly spiced and dotted with sweet currants. They bake up crisp around the edges with a tender, crumbly centre and a sparkling sugar finish. The recipe is easy enough for beginner bakers and takes about 60 minutes, including chilling and cooling.
What Are Easter Biscuits?
Easter biscuits are traditional British biscuits often enjoyed over the Easter weekend. This version combines a simple buttery dough with currants, mixed spice and a little lemon zest. A brushing of egg white and a sprinkle of sugar give the tops a delicate crunch.
Ingredients
For the Biscuit Dough
- 100g unsalted butter, softened
- 100g caster sugar
- 1 large egg, separated
- 200g plain flour, plus extra for dusting
- ½ teaspoon mixed spice
- Finely grated zest of 1 lemon
- 50g currants
- 1 to 2 tablespoons milk, if needed
For the Topping
- Reserved egg white from the dough
- 1 tablespoon caster sugar
Preparation and Cooking Time
- Prep time: 15 minutes
- Chilling time: 20 minutes
- Cooking time: 15 minutes
- Cooling time: 10 minutes
- Total time: About 60 minutes
- Yield: Approximately 20 biscuits
How to Make Easter Biscuits
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and position the oven shelves near the centre.
- Cream the butter and sugar: Put the softened butter and 100g caster sugar in a large bowl. Beat with a wooden spoon or electric mixer until pale and creamy.
- Add the egg yolk: Beat in the egg yolk until combined. Keep the egg white in a small bowl for the topping.
- Make the dough: Add the flour, mixed spice, lemon zest and currants. Stir until the mixture starts to come together, then use your hands to form a soft dough. If it is too crumbly to hold together, add milk a teaspoon at a time.
- Chill the dough: Flatten the dough into a disc, wrap it and refrigerate for 20 minutes. This makes it easier to roll and helps the biscuits hold their shape.
- Roll and cut: Lightly flour the work surface and roll the dough to about 5mm thick. Cut out rounds using a 6cm cutter, then transfer them to the prepared trays, leaving a little space between each one. Gather and reroll the trimmings gently.
- Brush and sprinkle: Lightly beat the reserved egg white with a fork. Brush a thin layer over each biscuit and sprinkle with the tablespoon of caster sugar.
- Bake the biscuits: Bake for 12 to 15 minutes, until the edges are lightly golden. If baking both trays at once, swap their positions halfway through for even colouring.
- Cool and serve: Leave the biscuits on the trays for 5 minutes to firm up, then transfer them to a wire rack. Let them cool completely before serving or storing.
Tips for Perfect Easter Biscuits
Why Is My Biscuit Dough Crumbly?
Different brands of flour absorb different amounts of moisture. If the dough will not come together when pressed, add a little milk at a time. Stop as soon as it forms a soft dough, as too much liquid can make the biscuits tough.
How Can I Stop the Biscuits Spreading?
Chill the dough before rolling and avoid placing cut biscuits on a warm tray. If the kitchen is particularly warm, chill the cut shapes for another 10 minutes before baking.
How Do I Keep the Biscuits Tender?
Mix the dough just until it comes together and reroll the trimmings gently. Working the dough too much can make the finished biscuits less crumbly.
How Do I Know When Easter Biscuits Are Baked?
Look for lightly golden edges and tops that appear dry. The biscuits may still feel a little soft in the middle when they come out of the oven, but they will firm up as they cool.
Serving Suggestions
- Serve with a pot of tea or a cup of coffee.
- Add them to an Easter afternoon tea spread with hot cross buns and fresh fruit.
- Arrange in a lined tin or gift box for a homemade Easter present.
- Serve alongside a small bowl of lemon curd for dipping.
Storage
Room Temperature
Once completely cool, store the biscuits in an airtight container at room temperature for up to 5 days. Keep them away from heat and moisture to preserve their crisp edges.
Refrigerator
Refrigeration is not necessary and can soften the biscuits. If your kitchen is very warm or humid, keep them in an airtight container in the fridge for up to 5 days and bring them to room temperature before serving.
Freezing
Freeze cooled biscuits in an airtight, freezer-safe container for up to 3 months, with baking parchment between layers. Thaw at room temperature in the container before serving. You can also freeze the wrapped dough for up to 3 months; thaw it overnight in the refrigerator before rolling.
Nutrition
Approximate values per biscuit, based on a batch of 20:
- Calories: 115 kcal
- Carbohydrates: 17g
- Protein: 2g
- Fat: 5g
- Saturated fat: 3g
- Sodium: 5mg
Nutrition values are estimates and will vary depending on ingredient brands and biscuit size.
FAQs
Can I make Easter biscuits without currants?
Yes. Use raisins or sultanas instead, chopping larger dried fruit into smaller pieces. You can also leave the fruit out for a plain spiced biscuit.
Can I make the biscuit dough ahead of time?
Yes. Wrap the dough and refrigerate it for up to 2 days. Let it soften slightly at room temperature if it is too firm to roll.
What can I use instead of mixed spice?
Use a small pinch each of ground cinnamon and nutmeg. Keep the total amount close to ½ teaspoon so the spice does not overpower the lemon and currants.
Why are my Easter biscuits hard?
The dough may have been overworked or the biscuits baked too long. Mix just until combined and take them out when the edges are lightly golden.
Can I use self-raising flour?
Plain flour is best because it helps the biscuits hold their shape. Self-raising flour will make them puffier and give them a different texture.
Recipe Card
Mary Berry-Inspired Easter Biscuits
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery British Easter biscuits with currants, lemon zest, mixed spice and a crisp sugar topping.
Ingredients
100g unsalted butter, softened
100g caster sugar
1 large egg, separated
200g plain flour, plus extra for dusting
½ teaspoon mixed spice
Finely grated zest of 1 lemon
50g currants
1 to 2 tablespoons milk, if needed
1 tablespoon caster sugar, for topping
Directions
- Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment.
- Beat the butter and 100g caster sugar until pale and creamy. Beat in the egg yolk, reserving the white for the topping.
- Stir in the flour, mixed spice, lemon zest and currants. Bring together into a soft dough, adding milk a teaspoon at a time if needed.
- Flatten the dough into a disc, wrap and chill for 20 minutes.
- Roll out on a lightly floured surface to 5mm thick. Cut into rounds with a 6cm cutter and place on the trays. Gently reroll the trimmings.
- Lightly beat the reserved egg white, brush a thin layer over the biscuits and sprinkle with 1 tablespoon caster sugar.
- Bake for 12 to 15 minutes, until lightly golden at the edges. Swap the trays halfway through if baking both at once.
- Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Total time includes 20 minutes chilling and approximately 10 minutes cooling.
- Add milk only if the dough is too crumbly to hold together.
- Store cooled biscuits in an airtight container for up to 5 days.
