In order to balance out the chocolate consumption over the next few days, I’ve baked a batch of one of my favourite biscuits.  They’re called Easter biscuits and the recipe comes from an old copy of Delicious magazine.  You can find the recipe over here at

These biscuits are a favourite as they’re buttery, the currants work really well (don’t be tempted to use sultanas!) and they have lemon zest, which cuts through the sweetness.  Perfect with a cuppa after a day of wrangling kids who are high on sugar!

You need:

450g plain flour

1/2 tsp cinnamon

1/4 tsp ground nutmeg

225g butter, at room temperature

1 cup caster sugar, plus extra for sprinkling

2 eggs

110g currants

Finely grated zest of 1 lemon

Sift the flour and spices into a bowl. In a separate bowl, beat the butter and sugar until thick and pale.  Add eggs 1 at a time.  Fold in the flour mixture in 2 batches and then add currants and zest.

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Shape into a disc, wrap  in plastic wrap and chill for at least 2 hours.  *I sometimes halve the dough and leave one portion in the fridge until I need it, or you could pop it in the freezer at this stage and use it at a later date*

Roll out dough (I do it between 2 sheets of baking paper) to 4-5mm thick, then cut with a 6cm fluted cutter.  It’s important to keep any unused dough in the fridge until you are ready to roll it out!

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Place on baking trays lined with baking paper and chill for 15 mins.

Preheat oven at 180 degrees. Sprinkle the biscuits with sugar.

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Bake for 10 minutes, rotating the trays halfway through baking.  The biscuits will be pale but firm to touch when cooked.

Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

The recipe makes 40 biscuits.  When making this batch, I’ve left half the dough in the fridge.  I’ll take it with me to the farm this weekend and bake them there.  But for the half batch I’ve just made…well, I get to enjoy them now!

I hope you have a fabulous Easter!