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Easter currant biscuits served on a plate with a teapot

Easy Easter biscuits

A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 40

Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa

  • Vegetarian
Nutrition: Per biscuit


  • 250g unsalted butter , softened
  • 140g golden caster sugar , plus extra for sprinkling
  • 1 medium egg , separated and beaten
  • 1 lemon , zested
  • generous grating of nutmeg
  • 300g plain flour , plus extra for dusting
  • ½ tsp fine salt
  • 60g currants


  • STEP 1

    Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.

  • STEP 2

    Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.

  • STEP 3

    Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.

  • STEP 4

    Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.

Goes well with


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A star rating of 4.7 out of 5.8 ratings

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