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.

Prep Time
Easter Biscuits


  • 2 cups Edmonds standard flour
  • 1 tsp Edmonds baking powder
  • 140g butter
  • ½ cup Chelsea 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.


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

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