English Easter Biscuits
User Reviews
5
English Easter Biscuits
Description
The English Easter Biscuits recipe combines all-purpose flour with aromatic spices such as mixed spice and cinnamon, creating a warmly spiced dough. Butter and caster sugar are creamed before adding egg yolk and lemon zest, which bring richness and a fresh citrus note. Brandy or milk moisten the dough, which is then kneaded with currants and finely chopped candied lemon peel. Rolled out to a quarter-inch thickness, the dough is cut into rounds and baked until just lightly golden, producing biscuits with a tender interior and a slightly crisp exterior.
The currants add bursts of sweetness, while the candied lemon peel intensifies the lemon flavor, complementing the spices. These biscuits can be served as a traditional Easter treat or enjoyed anytime with a cup of tea. Their balanced sweetness and aromatic profile allow them to pair well with both hot and cold beverages.
For best results, homemade mixed spice and candied lemon peel are recommended to fully capture the intended flavors. The sugar sprinkle before baking adds a delicate crunch and enhances the biscuit’s texture. Adjusting the thickness while rolling and careful timing in baking ensure the perfect crumbly consistency.
Ingredients
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon mixed spice
- mixed spice click for recipe, highly recommend making your own for best flavor, homemade
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons butter
- 1/2 cup caster sugar (to make your own, pulse granulated sugar in a blender or food processor until fine)
- 1 egg separated, large
- lemon zest from one small lemon
- 2 tablespoons brandy (can substitute milk)
- 1/3 cup currants dried
- 3 tablespoons candied lemon peel finely chopped
- lemon peel click for recipe; VERY strongly recommend making your own for best flavor, candied, homemade
- granulated sugar for sprinkling
Instructions
- In a small bowl combine the flour, mixed spice, cinnamon and salt.In a separate larger mixing bowl, cream the butter and sugar in a mixing bowl. Add the egg yolk and lemon zest and beat until combined. Add the brandy and beat until combined.Add the flour mixture to the wet mixture and beat until combined.Beat until it turns into a breadcrumb consistency. Now use your hands to knead it into a dough. If it's too dry to hold shape, add a little milk.Add the dried currants and candied lemon peel. Use your hands to incorporate them into the dough.
- Place the dough onto a sheet of parchment paper and roll it out to an even thickness of 1/4 inch.Use a 2 1/2 or 3 inch biscuit/cookie cutter to cut out individual biscuits. Gather up the leftover dough, roll it back out to 1/4 inch thickness, and repeat until all of the dough is used.Transfer the biscuits to a lined baking sheet.
- Bake in the oven preheated to 350 F / 180 C for 10-12 minutes.Remove the biscuits from the oven and very lightly brush with the egg white.Sprinkle granulated sugar over the top. Brush one biscuit at a time, then sprinkle with sugar, then repeat for the other biscuits. This way the egg white won't begin to cook or dry out before you add the sugar (the egg white enables the sugar to adhere to the biscuit).Put the biscuits back in the oven and bake for another 6-8 minutes or until they're light golden.Let the biscuits sit for 3-5 minutes and then transfer them to a wire rack to cool.Store your Easter biscuits in an airtight container at room temperature. They will keep for up to 2 weeks. They can also be frozen for at least 3 months.Makes roughly twenty 2 1/2 inch Easter biscuits.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20biscuits
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 92mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
