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Easter Biscuit Recipe
Our traditional Easter biscuit recipe. It’s the addition of the unique oil of cassia that makes these biscuits unique. The distinctive aroma wafts around our shops in the weeks before Easter, tempting people in.
Ingredients
- 100g organic golden caster sugar
- 1 organic egg
- ½ tsp baking powder
- 80g currants
- 100g soft butter
- 250g plain flour
- 2 tbsp milk
- tiny drop of oil of cassia or 1½ tsp mixed spice
Method
- Heat your oven to 180⁰C (160⁰C Fan). Put greaseproof paper on a big baking tray.
- Beat the sugar and butter together until soft and fluffy.
- Add the egg and whip until fully incorporated.
- Fold in the flour, baking powder and spice.
- Gently mix the lot together whilst adding the milk, tweak your quota of milk to yield a roll-out-able dough.
- Lastly, knead in the currants.
- On a floured table, roll your dough to about 5mm thick.
- Stamp out your biscuits with a pretty cutter and lay on the tray.
- Bake until the edges just start to turn golden, and they have the tiniest bit of colour underneath (about 12 minutes) and remove immediately.
- Sprinkle with caster sugar while still hot, then allow to cool.
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