Easter Biscuits Recipe

decorated easter eggs
author pic


 Updated 08/01/2016

 See comments

A recipe for a traditional Easter biscuit that is unusually spice free but instead flavoured with lemon peel.


  • 8oz (2 cups) flour
  • 4oz (4 tablespoons) caster/superfine sugar
  • 4oz (8 tablespoons) organic butter
  • 1/2 teaspoon baking powder
  • 2oz (2 tablespoons) currants
  • 1 large organic, free range egg
  • a little lemon peel
(see measure conversions for more information on quantites)


  1. Rub butter into flour with fingertips.
  2. Add the lemon peel, sugar, baking powder and currants.
  3. Beat the egg and add enough to the dry mixture to form a dough.
  4. Roll out to approx. 1/4 inch thickness and cut into biscuit shapes with a suitable cutter.
  5. Bake on a greased, floured tin for 20 minutes at 180 degrees centigrade (see temperature conversions).

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: dozen or so biscuits


E-mail (Will not appear online)
Powered by Comment Script