Easter Biscuits



  • 110g (4oz) butter, softened


  • 75g (3oz) golden caster sugar


  • 1 egg yolk


  • 150g (5oz) plain flour


  • 50g (2oz) cornflour


  • 1 teaspoon mixed spice


  • 50g (2oz) currants


  • 2 tablespoon milk

• For the icing and decoration:



Preheat the oven to 200C (400F/Gas 6). Lightly grease two large baking trays.


Cream together the butter and sugar in a bowl until light. Beat in the egg yolk. Sift in the flour and mixed spice and mix well.


Add the currants and enough milk to make a soft dough. Knead the mixture lightly on a lightly floured surface and roll out to 5mm (1/4 in) thick.


Cut into rounds using a 6cm fluted cutter. Carefully transfer to the baking trays. Bake for about 10 minutes or until lightly golden.


Transfer to a wire rack and leave to cool. To make the icing, gradually beat a little icing sugar into the lemon juice until you have a consistency that will spread over the biscuits.


Spoon a little over each biscuit and carefully place a crystallized petal or flower on to the top of each biscuit.

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