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Easter Biscuits

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This very old English recipe for flaky golden biscuits flavoured with spicy currants and lemon zest first appeared in the Edmonds Cookery Book in the 1950s.

Prep Time: 40mins
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Ingredients

2 cups Edmonds standard flour

1 tsp Edmonds baking powder

140g butter

½ cup caster sugar

¼ cup currants

¼ tsp cinnamon

½ tsp finely grated lemon zest

1 egg, lightly beaten

Method

1. Preheat the oven to 180˚C. Line two baking trays with baking paper.

2. Sift the flour and baking powder into a bowl. Rub in the butter until it resembles fine breadcrumbs then add the sugar, currants, cinnamon and lemon zest.

3. Add the beaten egg to the dry ingredients, mixing to form a stiff dough. Wrap in greaseproof paper and chill for 10 minutes.

4. Turn the dough out onto a lightly floured board and roll out to 4mm thickness. Cut out rounds using a 7–8cm cutter and place the biscuits on the prepared trays.

5. Bake for 15–20 minutes or until golden brown. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

VARIATION:

For an extra Easter treat dip the biscuits in melted chocolate.

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