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Easter Biscuits

  • 15 minutes
  • 10 minutes
  • Makes 24
Easter Biscuits

For something different from the Easter Buns, try these Easter Biscuits.


  • 125 grams butter, softened
  • ¾ cup castor sugar
  • grated rind 1 lemon
  • 1 egg, separated
  • 1¾ cups white flour
  • ¼ cup currants
  • 2 tblsp mixed peel
  • 1-2 tblsp milk


  • egg white
  • ½ tblsp castor sugar


  1. Beat the butter and sugar together until light in colour and creamy in texture. Beat in the egg yolk and lemon rind.
  2. Sift the flour and stir into the creamed mixture with the dried fruit and enough milk to form a stiff dough.
  3. Roll out on a lightly floured board to 3-4mm thick. Cut into rounds or shapes, about 5cm wide. Place on the prepared tray.
  4. Bake in a 180 degrees Celsius oven for 10 minutes. Remove from the heat, brush the half-cooked biscuits with the lightly beaten egg white and sprinkle each with a little sugar. Return to the oven for a further 7-8 minutes until crisp and golden. Cool on a cake rack and store in an airtight container.

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