These classic Easter biscuits are so easy to make and a real pleasure to eat. The sturdy base makes them a great carrier for all sorts of flavours, but we've studded our recipe with juicy currants, and lightly spiced them with freshly grated nutmeg and lemon zest. Perfect with a cuppa, you'll struggle to stop at just one.
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Yields:
24 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
115
Ingredients
300g
plain flour, plus extra to dust
150g
unsalted butter, chilled and chopped
75g
caster sugar
1/4tsp.
freshly grated nutmeg
finely grated zest 1 lemon
75g
currants
3Tbsp.
milk
Directions
Step 1Whizz flour, butter, sugar and nutmeg in a food processor until mixture resembles fine breadcrumbs. Tip into a large bowl and stir in lemon zest and currants. Pour in milk and bring together with your hands to form a dough.
Step 2Tip on to a lightly floured work surface, shape into a disc, wrap in clingfilm and chill for 30min.
Step 3Preheat oven to 180°C (160°C fan) mark 4 and line 2 baking sheets with baking parchment. Lightly flour a surface and roll out dough so that it's 5mm thick. Stamp out circles using a 7cm round fluted cutter, re-rolling trimmings (you should have about 24 biscuits).
Step 4Transfer to lined sheets, spacing a little apart. Bake for 15min, or until lightly golden and sandy to the touch. Cool on trays for 5min, then transfer to a wire rack to cool completely before serving.
TO STORE Store in an airtight container at room temperature for up to 1 week.
Feel free to replace the lemon with orange for a twist on the classic.
These simple biscuits can be stamped in any shape you like, depending on what cookie cutters you have already.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
