Description
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.
Ingredients
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- Butter (100g / 7 tbsp, softened)
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- Caster Sugar (75g / ⅓ cup, plus extra for sprinkling)
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- Self-Raising Flour (175g / 1¼ cups)
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- Egg Yolk (1 large)
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- Currants (50g / ⅓ cup)
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- Mixed Spice (½ tsp)
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- Lemon Zest (from 1 lemon)
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- Milk (1–2 tbsp, if needed for dough)
Optional: Use a little icing sugar and water to drizzle on top once cooled.
Instructions
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
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In a large bowl, cream together the butter and caster sugar until light and fluffy.
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Beat in the egg yolk and lemon zest.
Step 3: Mix in dry ingredients
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Add the self-raising flour, mixed spice, and currants.
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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
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Lightly flour a surface and roll out the dough to about 5mm thickness.
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Cut into rounds using a cookie cutter and transfer to the lined baking tray.
Step 5: Bake the biscuits
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Bake for 10–12 minutes, or until the edges are just turning golden.
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Remove from 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.