Easter is this weekend so it is only right that I post some delicious Easter recipes. This biscuit recipe was handed down to me by my lovely Mum who was given this recipe in 1958 when she was at school. It hasn’t changed one bit.
I’m not sure what makes these Easter Biscuits, other than you eat them at Easter. They are so nice with a cuppa, not too sweet, with a hint of mixed spice and littered with currants. If you make a batch they keep really well so you can whip them out if you have company or for an afternoon revive.
This recipe makes 16 biscuits 3 1/4 inch round. It calls for Mixed Spice which is a common spice mix used in Britain. You could used Pumpkin Spice or Apple Pie Spice as a substitute.
6oz/175g/1 1/2C Butter
1oz/25g/1 1/2Tbsp. mixed peel or candied peel
2oz/50g/1/3C Currants (feel free to use raisins if you can’t find currants)
1/2 tsp. Mixed spice
12oz/350g/3C All Purpose flour
pinch of salt
Now, this couldn’t be easier. Grab your baking tray, rolling pin and biscuit cutter – use any sized cutter you wish. I used a 3 1/4 inch fluted round cutter (this is he traditional shape). Whack the oven on 375°F.
What to do
- Cream the butter and sugar together with a hand mixer or in a stand mixer
- Add the egg and mix it in until incorporated
- Add the mixed spice, mixed peel or candied peel, currants, flour and salt. Using a wooden spoon mix all the ingredients together to make a dough
- Tip the dough out onto a clean surface lightly dusted with flour and bring it together with your hands before rolling it out with a rolling pin. Roll to approx. 1/4inch thick
- Use your biscuit cutter to stamp out 16 biccies. Prick a few times with a fork and then sprinkle with sugar
- Bake in the oven for 18 – 20 minutes and enjoy the house being filled with delicious biscuit smells
- Remove from the oven when turning slightly golden on the edges and cool on a wire rack
BTW they are really nice warm out the oven too!