Easter Biscuits

Added by McDougalls Team

Easter Biscuits

Traditionally made on Easter Sunday and given as a gift, these lightly spiced, currant studded round biscuits have a delicious flavour and sugary crunch.

At a glance

Preparation time: 15 minutes
Cooking time: 12 minutes

Serves: 12


  1. Preheat oven to fan 180°C, conventional 200°C, gas 6.
  2. Grease two baking trays.
  3. Sift the flour, salt and spice into a small bowl and set aside.
  4. Using an electric whisk, cream sugar and butter together until light and fluffy. Beat in the egg yolk.
  5. Fold in the flour, salt and spice, currants, milk and saffron if adding, to form a fairly soft dough.
  6. Knead lightly on a floured surface and roll out thinly.
  7. Using a 7.5cm fluted round cutter, cut into rounds rerolling where necessary.
  8. Place onto baking trays and bake for 8 minutes.
  9. Remove from the oven, brush with remaining egg white, sprinkle over sugar and bake for a further 3 minutes until golden brown.
  10. Cool on a wire rack.

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oh yay.. a vegan biscuit.. love that crumbly crust. these look like they will melt in the mouth.. and so pretty with their bows! I cant wait for the your other easter recipes!
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  • 200g McDougalls Plain Flour
  • Pinch salt
  • 1 tsp mixed spice
  • 75g caster sugar
  • 100g butter
  • 1 medium egg, separated
  • 50g currants
  • 2 Tbsp warm milk
  • Pinch saffron (optional, mixed with milk)
  • Caster sugar, to dredge

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