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These are the classic Easter biscuits which are larger and thicker than other biscuits, they contain the Easter flavourings of spices and currants. Makes approx 16 to 18..


  • 225g (8oz) plain flour
  • pinch of salt
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice
  • 110g (4oz) butter or block margarine
  • 75g (3oz) caster sugar
  • 1 egg - beaten
  • 50g (2oz) currants
  • 25g (1oz) candied peel


Heat the oven to Gas 5 / 190C /375F. Grease 2 baking trays.

Sieve together the flour, salt and spices.

Cream together the fat and sugar, beat in half the egg then mix in the flour and fruit. This will be a firm dough but if it’s a little dry add a little more egg.

Knead lightly on a floured surface and roll out not too thinly, (about 0.5cm /1/4in). Cut into 7cm /3in rounds with a fluted cutter. Put onto the baking trays and bake for approximately 15 - 20 minutes or until lightly browned.

Transfer to a wire rack and dredge with caster sugar while they are warm.

Store in an airtight container.

Posted in Recipes on Apr 01, 2012