Easter currant biscuits served on a plate with a teapot

Easy Easter biscuits

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(4 ratings)

Prep: 30 mins Cook: 15 mins plus chilling


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

Nutrition and extra info

  • Vegetarian

Nutrition: Per biscuit

  • kcal100
  • fat5g
  • saturates3g
  • carbs12g
  • sugars6g
  • fibre0.4g
  • protein1g
  • salt0.07g


  • 250g unsalted butter, softened
  • 140g golden caster sugar, plus extra for sprinkling
  • 1 medium egg, separated and beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • generous grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 300g plain flour, plus extra for dusting
  • ½ tsp fine salt
  • 60g currants


  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. 

  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. 

  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. 

  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. 

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