Easter Biscuits

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.

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Tips Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 40mins Servings: Makes 24
  • 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

  • 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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