Easter Biscuits

I am starting the Easter festivities with these Easter Biscuits, I’ve never made them up until today and I will definitely be making them again. The biscuits were so easy and quick to make, a lightly spiced, currant-studded, soft biscuit with a sugary crunch. These biscuits traditionally are served after church on Easter Sunday, and are presented in a bundle of three biscuits to represent the Holy Trinity. I will be serving mine with a pot of hot tea. The perfect mid-afternoon biscuit!

Easter Biscuits

Prep: 20 min Cook: 15 min

Makes 10-15

Ingredients

100g butter

80g caster sugar

1 egg yolk

150g plain flour

½ tsp baking powder

1tsp mixed spice

100g currants

1 extra tbsp caster sugar

To make the biscuits, heat the oven to 170C/Gas 3.

With an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and mixed spice.

Add the flour mixture to the butter mixture, mixing well with a knife. Mix in the currants, squishing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.

Roll out finely on a lightly floured bench (best done under a sheet of clingfilm) and cut into 6cm or 8cm rounds with a plain or fluted biscuit-cutter.

Place on a baking tray lined with greaseproof paper, and sprinkle with caster sugar. Bake for 12 to 15 min until just cooked, but not browned.

Carefully transfer to a wire rack — the biscuits should still be a little soft but will become crisp as they cool.