Easter biscuits recipe

Name: Easter biscuits
Total time: 35 min
Yield: 20 servings
Cuisine: British
Ingredients: 225 g plain flour; 100 g butter; 100 g caster sugar; 75 g currants; 1 tsp mixed spice; 1 egg; 1 tbsp milk; 1 tbsp golden caster sugar

Traditional lightly spiced British biscuits made with currants and mixed spice, finished with a little sugar for a crisp, festive snack.

35 min · Easy · British Jump to method

Ingredients

20 servings

225 g plain flour
100 g butter
100 g caster sugar
75 g currants
1 tsp mixed spice
1 egg
1 tbsp milk
1 tbsp golden caster sugar

Nutrition	Per serving
Calories	81 kcal
Protein	1.2 g
Carbohydrates	11.6 g
Fat	3.4 g
Saturated fat	2 g
Fibre	0.4 g
Sugar	4.9 g
Sodium	14 mg

Why this works

A small, sweet biscuit that is fairly energy-dense and low in fibre, with moderate saturated fat from butter.

Currants add some micronutrients. Currants contribute small amounts of potassium, iron and plant compounds, though the quantity per biscuit is modest.

Butter increases saturated fat. The butter is the main source of saturated fat, so these biscuits are best enjoyed as an occasional treat rather than an everyday snack.

Low in salt. This recipe is naturally low in sodium, especially compared with many shop-bought biscuits.

Method

Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) or 200°C (Fan 180°C, 392°F, Gas Mark 6) conventional and line two baking trays with baking paper.
Rub the butter into the plain flour until the mixture looks like fine breadcrumbs.
Stir in the caster sugar, currants and mixed spice.
Beat the egg with the milk, then mix into the dry ingredients to make a soft dough.
Roll out the dough on a lightly floured surface to about 5 mm thick and cut into rounds.
Place on the prepared trays and sprinkle with golden caster sugar.
Bake for 10 to 12 minutes until pale golden around the edges.
Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

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