There’s something about the combination here that feels familiar even if you’ve never had them before. The buttery base reminds me of shortbread, but it’s softer. The spices aren’t strong, just enough to give warmth without taking over.
The currants are what really seal it. Little pockets of sweetness that show up randomly in each bite. I used to think I didn’t like dried fruit in baked goods. Turns out, I just didn’t like too much of it. Here, it’s balanced.
And the lemon zest. I didn’t expect that to matter as much as it does. It cuts through everything and keeps the biscuits from feeling heavy. I’ve skipped it once when I ran out, and I noticed immediately. Never again.
Ingredients I Used for the Recipe
- 165 g unsalted butter (cold, cubed) – this gives the biscuits their rich flavor and crumbly texture, and keeping it cold really matters
- 85 g caster sugar – adds sweetness without making the texture gritty
- 1 tsp mixed spice – brings that gentle warmth, kind of like a mix of cinnamon and nutmeg
- Zest of 1 lemon (finely grated) – adds a fresh, light note that balances the richness
- 275 g plain flour – forms the base structure, keeps everything soft and not cakey
- 100 g currants – little bursts of sweetness throughout, I try not to skip these
- 2-3 tbsp milk – helps bring the dough together and adds a bit of richness
How to make Traditional Easter Biscuits?
Step 1 – Mix the dry ingredients with butter
I start by tossing the flour, sugar, mixed spice, and lemon zest into a big bowl. Then I add the cold butter cubes. This part is all hands. I rub everything together with my fingertips until it looks like breadcrumbs.
The first time I did this, I got impatient and used warmer butter. Big mistake. The dough turned sticky way too fast. Now I keep the butter straight from the fridge.
Step 2 – Add the currants
Once the mixture looks crumbly, I stir in the currants. I don’t overthink this part. Just a quick mix so they’re spread out.
I used to try chopping them smaller. Didn’t help. It just made them disappear into the dough. Whole currants are better.
Step 3 – Bring the dough together
I add the milk slowly. Like, really slowly. One spoon at a time. Then I gently bring the mixture together into a dough.
This is where I used to mess up the most. I’d add too much milk too quickly and end up with something sticky. If that happens, you can fix it with a little flour, but it’s better to avoid it.
Step 4 – Chill the dough
I wrap the dough and put it in the fridge for at least 30 minutes. I’ve skipped this step before when I was in a rush, and the biscuits spread too much in the oven.
Chilling makes everything easier. The dough firms up, rolls better, and holds its shape.
Step 5 – Roll and cut the biscuits
I roll the dough out on a lightly floured surface to about half a centimeter thick. Not perfect, just close enough.
Then I cut them into rounds. I usually go for a simple circle, but honestly, any shape works. I’ve done stars once. They tasted the same, just looked a bit more festive.
Step 6 – Bake until lightly golden
I place them on lined trays and bake at 180°C (or a bit lower for fan ovens) for about 12-15 minutes.
I don’t wait for them to get too dark. Just a light golden color. They’ll still feel soft when they come out, which used to worry me, but they firm up as they cool.
Step 7 – Let them cool properly
I leave them on the tray for a bit, then move them to a rack. This part takes patience. Eating one too early is tempting, but they really do taste better once they’ve settled.
Tips
I know it sounds like a small detail, but it’s not. Cold butter keeps the texture right. Warm butter makes the dough greasy and harder to handle.
I used to pour it in all at once. Now I slow down. The dough should come together, not turn sticky. If it sticks to your hands too much, you’ve gone a bit far.
I’ve tested both ways. Chilled dough gives cleaner shapes and better texture. Skipping it just makes things harder.
Sometimes I add a tiny bit more spice if I want them warmer. Once I swapped a handful of currants for mixed peel. It worked, but I still prefer the original version.
Every oven behaves differently. Mine runs a bit hot, so I check early. You want them just golden, not browned too much.
This surprised me. Fresh is great, but the flavor settles after a day and somehow tastes deeper. I usually hide a few just to test this theory every year.
How I actually serve and store them
I usually make a batch the day before Easter. Not for planning reasons, just because I like having them ready without rushing.
They sit in a tin on the counter, and somehow they disappear faster than I expect. I tell myself I’ll save some, but that rarely happens.
They last about a week if you store them properly, though I’ve never had them stick around that long. I did freeze a batch once, and they came back just fine after thawing.
Most of the time, I just eat them with tea. Nothing fancy. Just a quiet moment, a slightly crumbly biscuit, and that mix of butter, spice, and citrus that somehow feels like Easter to me now.
Traditional Easter Biscuits Recipe
Description
Buttery, lightly spiced biscuits packed with currants and bright lemon zest. A classic Easter treat that's perfect with tea or as a homemade gift—simple, moreish, and wonderfully traditional.
ingredients
Instructions
- Add cold cubed butter, caster sugar, mixed spice, lemon zest, and plain flour into a large bowl.
- Rub the mixture together with your fingertips until it resembles fine breadcrumbs.
- Add the currants and mix through evenly.
- Add milk a little at a time, kneading gently until the dough just comes together. Avoid adding too much liquid to prevent spreading.
- Wrap the dough in clingfilm and chill for at least 30 minutes to firm the butter.
- Preheat oven to 180°C (160°C fan) and line 2-3 large baking trays with parchment paper.
- Tip dough onto a lightly floured surface and roll out to about 0.5cm thick.
- Cut out biscuits using an 8cm fluted cutter, re-rolling scraps until all dough is used.
- Place biscuits on lined trays and bake for 12-15 minutes until lightly golden at the edges.
- Cool on trays for 15 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 158kcal
- % Daily Value *
- Total Fat 7.5gg12%
- Saturated Fat 4.7gg24%
- Trans Fat 0gg
- Cholesterol 18mgmg6%
- Sodium 50mgmg3%
- Potassium 95mgmg3%
- Total Carbohydrate 21gg8%
- Dietary Fiber 0.8gg4%
- Sugars 8gg
- Protein 2gg4%
- Calcium 15mg mg
- Iron 0.6mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Keep butter cold: Use fridge-cold butter for best texture and to prevent spreading.
- Don't overwork: Handle dough gently to keep biscuits tender and short.
- Make ahead: Dough can be chilled up to 48 hours before baking.
- Storage: Keep in an airtight container at room temperature for 5-7 days, or freeze for up to 3 months.