Easter Cakes Recipe

decorated easter eggs
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 Updated 08/01/2016

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A traditional recipe for delicious, spicy small cakes at Easter. Nowadays we would be more likely to call them biscuits.


  • 8oz (2 cups) self raising flour
  • 4oz (8 tablespoons) butter
  • 4oz (4 tablespoons) sugar
  • 2oz (2 tablespoons) currants
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon cinnamon
  • 1 large organic egg
  • 1 tablespoon brandy
  • 2 teaspoons organic lemon juice
(see measure conversions for more information on quantites)


  1. Rub the butter into the flour.
  2. Add the sugar and spices and the lemon juice.
  3. Beat the egg with the brandy and add to the flour mixture to make a paste.
  4. Roll out the paste very thinly on a floured board and cut out into rounds of about 5 inches across.
  5. Bake at 220 degrees centigrade (see temperature conversions) for about 10 minutes.
  6. Remove and cool.
  7. These biscuits burn very easily so be vigilant.
  8. Traditionally they were served decorated with primroses and violets.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 6 - 12 portions


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