Easter offers a perfect chance to bake a delightful treat. For those seeking alternatives to chocolate eggs and hot cross buns, lemony Easter biscuits deliver a fresh option. These treats combine zesty lemon flavor with currants, making them simple to prepare alongside children. Baking expert Mary Berry’s recipe omits spices, enhancing their appeal for kids.
Why Choose These Easter Biscuits?
Mary Berry states: “These buttery lemon biscuits are easy to make and take very little time.” Preparation takes under 30 minutes, with baking requiring just 13 to 15 minutes total. Bake them up to three days ahead and store in an airtight container for fresh Easter Sunday enjoyment.
Ingredients (Makes 24 Biscuits)
- 100g unsalted butter, softened
- 75g caster sugar, plus extra for sprinkling
- 1 free-range egg, separated
- 1 small unwaxed lemon, finely grated zest only
- 200g plain flour, plus extra for dusting
- 50g currants
- 1-2 tbsp milk
Step-by-Step Instructions
Preheat the oven to 200°C/180°C Fan/Gas 6. Line three baking trays with baking paper.
Beat the softened butter and caster sugar in a bowl until fluffy and well combined. Stir in the egg yolk and lemon zest. Sift in the plain flour and mix thoroughly. Fold in the currants, then add enough milk to form a soft dough.
Knead the dough on a lightly floured surface. Roll it out to 5mm thickness using a rolling pin. Cut out 24 rounds with a 6cm fluted cutter. Work in a cool kitchen area to prevent the dough from softening; chill in the fridge for 10 minutes if needed.
Transfer the rounds to the prepared trays using a palette knife. Bake for 8 minutes. Meanwhile, lightly whisk the egg white.
Remove the trays from the oven. Brush the biscuit tops with the egg white and sprinkle with caster sugar. Return to the oven for 5 more minutes, until lightly golden and cooked through.
Cool the biscuits on the trays for a few minutes, then transfer to a wire rack to cool completely.
