Mary Berry Easter Biscuits Recipe

These Mary Berry Easter Biscuits are delicate, buttery, and lightly spiced treats traditionally enjoyed during the spring season. With a hint of lemon zest, ground spices, and dried currants, these biscuits are crisp at the edges and slightly soft in the center—ideal for gifting, afternoon tea, or adding to your Easter dessert table.

What are Mary Berry Easter Biscuits?

Mary Berry’s Easter Biscuits are a classic British recipe, often associated with West Country traditions. They’re made with simple pantry ingredients, spiced with mixed spice or cinnamon, and include currants or sultanas for natural sweetness. They’re typically cut into rounds, baked until golden, and optionally sprinkled with sugar for a festive finish.

Other Popular Recipes

• Mary Berry Easter Pavlova
• Mary Berry Lamb Boulangère
• Jamie Oliver Devilled Eggs

Why You Should Try This Recipe

• Light and Fragrant – Perfectly spiced with lemony notes
• Simple to Make – Uses everyday ingredients
• Easter Tradition – A lovely seasonal bake with heritage
• Customizable – Add citrus, different spices, or icing
• Great for Gifting – Keep well and look beautiful in boxes

Ingredients Needed to Make Mary Berry Easter Biscuits

• Butter (100g / 7 tbsp, softened)
• Caster Sugar (75g / ⅓ cup, plus extra for sprinkling)
• Self-Raising Flour (175g / 1¼ cups)
• Egg Yolk (1 large)
• Currants (50g / ⅓ cup)
• Mixed Spice (½ tsp)
• Lemon Zest (from 1 lemon)
• Milk (1–2 tbsp, if needed for dough)

Optional: Use a little icing sugar and water to drizzle on top once cooled.

Equipment Needed

• Mixing bowl
• An electric hand whisk or a wooden spoon
• Rolling pin
• Cookie cutter (round or fluted, about 6cm)
• Baking tray lined with parchment paper
• Oven preheated to 180°C (160°C fan) / 350°F / Gas Mark 4

Instructions to Make Mary Berry Easter Biscuits

Step 1: Preheat the oven

• Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a baking tray with parchment paper.

Step 2: Cream the butter and sugar

• In a large bowl, cream together the butter and caster sugar until light and fluffy.
• Beat in the egg yolk and lemon zest.

Step 3: Mix in dry ingredients

• Add the self-raising flour, mixed spice, and currants.
• Mix to form a firm dough. If the mixture is too dry, add 1 tablespoon of milk, and a little more if needed.

Step 4: Roll and cut

• Lightly flour a surface and roll out the dough to about 5mm thickness.
• Cut into rounds using a cookie cutter and transfer to the lined baking tray.

Step 5: Bake the biscuits

• Bake for 10–12 minutes, or until the edges are just turning golden.
• Remove from the oven and immediately sprinkle lightly with caster sugar.

Step 6: Cool and store

• Let the biscuits cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.

What Goes Well With Mary Berry Easter Biscuits

• Afternoon Tea – A beautiful addition to a spring tea tray
• Fresh Lemon Curd – Spread between two biscuits for a sandwich twist
• Easter Gifting Bags – Wrap in parchment and ribbon
• With a Cup of Earl Grey – Perfect pairing for the citrus notes
• Decorated with Icing – Add royal icing for a festive touch
• Alongside Fruit Salad – Adds crunch to a light dessert

Expert Tips for the Best Easter Biscuits

• Don’t Overbake – They continue to crisp as they cool
• Use Cold Butter – Helps the biscuits hold their shape
• Weigh the Ingredients – Precision helps with texture
• Avoid Over-Rolling – Dough can become tough if worked too much
• Store in a Tin – Keeps them crisp for up to a week

Easy Variations of Mary Berry Easter Biscuits

• Orange Zest Instead of Lemon – For a softer citrus note
• No Currants Version – Swap for raisins, sultanas, or omit entirely
• Add Chopped Nuts – Walnuts or almonds work well
• Glazed Finish – Mix icing sugar with lemon juice for a drizzle
• Spice Twist – Use cinnamon, nutmeg, or cardamom

Best Practices to Store Easter Biscuits

• Cool Completely Before Storing – Moisture ruins texture
• Use an Airtight Container – Keeps biscuits crisp
• Avoid Refrigeration – Room temperature is best
• Freeze the Dough – Shape and freeze for up to 1 month; bake from frozen
• Layer With Parchment – Prevents sticking if stacking

Nutrition Value (per biscuit, based on 24 biscuits)

• Calories: ~90
• Carbohydrates: ~12g
• Sugar: ~5g
• Fat: ~4g
• Protein: ~1g

FAQs

Can I make Mary Berry Easter biscuits in advance?

Yes, you can bake them up to a week ahead. Store in an airtight tin at room temperature to keep them crisp.

Can I freeze the biscuit dough?

Absolutely. The dough can be wrapped and frozen for up to 1 month. When ready to bake, thaw in the fridge, roll out, and cut into shapes as normal.

What can I use instead of currants?

You can substitute sultanas, raisins, or even dried cranberries. For a more citrusy twist, chopped candied peel also works well.

Do I have to use self-raising flour?

If you don’t have self-raising flour, you can make your own by combining 1 cup plain flour with 1½ teaspoons baking powder.

Final Words

These Mary Berry Easter Biscuits are a charming springtime bake, full of traditional flavor and light texture. Whether enjoyed fresh with tea, gifted to loved ones, or made with kids during the Easter holidays, they bring a touch of homemade joy to the season.

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