These classic British Easter biscuits are lightly spiced, dotted with currants, and finished with a crisp sparkle of sugar on top. The texture is tender and short, with a gentle crunch around the edges and a warm, buttery flavour that tastes like spring baking. The method is straightforward and beginner-friendly, with no fancy equipment needed. Total time is about 35 minutes, including cooling time.
Ingredients
For the biscuit dough
- 225g self-raising flour, plus extra for dusting
- 100g unsalted butter, cold and cut into small cubes
- 75g caster sugar
- 1 tsp mixed spice
- Pinch of fine salt
- 75g currants
- Finely grated zest of 1 lemon (optional, but lovely)
- 1 medium egg, beaten
- 1 to 2 tbsp milk, only if needed to bring the dough together
For the topping
- 2 tbsp milk (for brushing)
- 2 to 3 tbsp demerara sugar (or caster sugar)
How to Make Easter Biscuits
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two baking trays with baking parchment and place a shelf in the middle of the oven for even baking.
- Mix the dry ingredients: Tip the self-raising flour into a large bowl and add the cubed cold butter. Add the salt at this stage so it distributes evenly.
- Rub in the butter: Using your fingertips, rub the butter into the flour until it looks like fine breadcrumbs. Work lightly and quickly so the butter stays cool.
- Add flavour and fruit: Stir in the caster sugar, mixed spice, currants, and lemon zest (if using). Make sure the currants are separated so you do not get clumps.
- Bring the dough together: Pour in the beaten egg and mix with a table knife at first, then use your hands to bring it into a soft dough. If it feels a little dry, add milk a teaspoon at a time, just until it holds together.
- Roll and cut: Lightly flour the worktop and roll the dough out to about 5mm thick. Cut into rounds using a 6 to 7cm cutter, then re-roll the trimmings once to make the most of the dough.
- Top the biscuits: Arrange the rounds on the lined trays with a little space between each one. Brush the tops lightly with milk, then sprinkle generously with demerara sugar for a crisp finish.
- Bake: Bake for 10 to 12 minutes, swapping trays halfway through if your oven has hot spots. They should be pale golden at the edges, not deeply browned.
- Cool: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. The sugar topping crisps as they cool.
Tips
Why is my biscuit dough crumbly and not coming together?
This usually means the egg was slightly small or the flour was measured a bit generously. Add milk very slowly, starting with 1 teaspoon, and stop as soon as the dough holds together. A dough that is too wet can spread and bake up tough.
How do I stop the biscuits from spreading?
Keep the butter cold and avoid overworking the dough. If your kitchen is warm or the cut rounds feel soft, chill the tray for 10 minutes before baking to help them hold their shape.
How do I get a crisp, sparkly sugar top?
Brush with a thin, even layer of milk, then use demerara sugar rather than caster sugar. Demerara gives you that classic crunch and a pretty, bakery-style finish.
How do I make the biscuits more spiced (or less spiced)?
For a warmer flavour, add an extra 1/4 teaspoon of mixed spice or a small pinch of cinnamon. For a gentler biscuit, reduce the mixed spice to 1/2 teaspoon and add lemon zest for brightness.
Serving Suggestions
- With a cup of tea, especially Earl Grey or English Breakfast
- Alongside fresh berries and a spoonful of Greek yogurt
- With lemon curd for a bright, tangy contrast
- Packed into lunchboxes as a sweet treat
Storage
Room Temperature
Store completely cooled biscuits in an airtight tin at room temperature for up to 5 days. If you want to keep the sugar topping crisp, add a sheet of kitchen paper to the base of the tin to absorb any moisture.
Refrigerator
These do not really need the fridge, and chilling can soften the sugar topping. If your kitchen is very warm, you can refrigerate them in an airtight container for up to 7 days, then bring to room temperature before serving.
Freezing
Freeze baked and cooled biscuits in a freezer-safe container, layered with baking parchment, for up to 2 months. Defrost at room temperature for 1 to 2 hours. For a fresher taste, warm them in a low oven (about 150°C) for 3 to 5 minutes.
Nutrition
- Calories: 115 kcal
- Carbohydrates: 16 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sodium: 60 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.
FAQs
Can I make Easter biscuits with plain flour instead of self-raising?
Yes. Use 225g plain flour and add 2 teaspoons baking powder. Sift them together first so the raising agent is evenly distributed.
What can I use instead of currants?
Sultanas, raisins (chopped), or dried cranberries all work well. Keep the weight the same at 75g, and make sure the fruit is dry so it does not add extra moisture to the dough.
How thick should I roll the dough?
Aim for about 5mm thickness. Thinner biscuits bake crisper and faster, while thicker biscuits stay softer but need an extra minute or two in the oven.
Can I freeze the dough before baking?
Yes. Freeze cut rounds on a tray until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.
Why did my biscuits turn out hard?
Hard biscuits are usually caused by overbaking or adding too much flour when rolling. Bake just until the edges are pale golden, and dust the surface lightly rather than heavily flouring the dough.
Mary Berry-Inspired Easter Biscuits
Course: DessertCuisine: BritishDifficulty: Easy18
biscuits15
minutes12
minutes35
minutes115
kcal27
minutesTender, lightly spiced Easter biscuits with currants and a crisp sugar topping. Quick to make, easy to bake, and perfect with a cup of tea.
Ingredients
225g self-raising flour, plus extra for dusting
100g unsalted butter, cold and cubed
75g caster sugar
1 tsp mixed spice
Pinch of fine salt
75g currants
Finely grated zest of 1 lemon (optional)
1 medium egg, beaten
1–2 tbsp milk, as needed
2 tbsp milk and 2–3 tbsp demerara sugar, for topping
Directions
- Preheat the oven to 200°C (180°C fan). Line two baking trays with baking parchment.
- Rub the butter into the flour until the mixture looks like fine breadcrumbs.
- Stir in caster sugar, mixed spice, salt, currants, and lemon zest (if using).
- Add the beaten egg and mix to form a dough, adding 1–2 tbsp milk only if needed.
- Roll out to about 5mm thick and cut into rounds.
- Place on trays, brush with milk, and sprinkle with demerara sugar.
- Bake for 10–12 minutes until pale golden at the edges.
- Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
- Keep the butter cold for the most tender, short texture.
- Roll evenly so the biscuits bake at the same speed.
- For a stronger spice flavour, add an extra 1/4 tsp mixed spice.
- Biscuits freeze well once baked and cooled.
