How to Make Easter Biscuits - The Perfect Recipe for when you want an alternative to chocolate

If you're one of those people who doesn't like chocolate; can't eat chocolate, or just wants something a little different at Easter, then these buttery, lemon and fruit biscuits are easy to make and take very little time. The perfect recipe for an alternative to chocolate eggs and Easter bunnies.

Over the years some cookies have become associated with certain festivals, and Easter Biscuits are no exception to this.Traditionally, in Britain, Easter biscuits were made as a gift, given to guests on Easter Sunday. If you are looking for a Vegetarian alternative to lamb for Easter Sunday check out this recipe.

Originating from the West Country, where I spent some of teenage years, Easter Biscuits are made from flour, butter, egg yolk, baking powder and sugar. Not only tasty and easy to make they are also budget-friendly and ingredients can be found in most store cupboards. You can easily make the recipe dairy-free by using a vegan/dairy-free spread.

Ingredients

• 115g/4oz unsalted butter, softened or margarine 
• 75g/3oz caster sugar, plus extra for dusting
• 1 free-range egg, separated
• 1 small unwaxed lemon, finely grated zest only
• 200g/7oz plain flour, plus extra for dusting
• 1 tsp ground cinnamon
• 50g/2oz currants or sultanas

Method

1. Preheat the oven 200C/180C Fan/Gas 6. Line baking trays with baking paper. I used two trays when making them, and covered them in the reusable non-stick baking paper.

2. Beat together the butter and sugar in a bowl with a wooden spoon, until well combined and fluffy, (or you can use an electric mixer).
3. Add the egg yolk and lemon zest.
4. Sift the flour and cinnamon, add and mix well.
5. Stir in the currants and enough milk to make a fairly soft dough.
6. Lightly knead the dough on a floured work surface and roll out the dough until around half a centimetre thick

7. Using a 5cm/2in fluted cutter, cut out rounds.
8. Transfer to the baking trays using a palette knife and bake for 10 minutes.
9. While they are baking lightly beat the egg white using a fork.
10. Afer 10 minutes remove the biscuits from the oven and brush the tops with the beaten egg white. 11. Sprinkle over caster sugar and return to the oven for another 10 minutes, or until pale golden-brown and cooked through.

12. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

The biscuits can be made up to three days ahead and kept in an airtight container. So make them today and they will last the whole Easter Weekend - well that's if you don't eat them all at once.

What is your favourite Easter recipe?

Deb x

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