Crisp and buttery these are traditional Easter biscuits but made dairy-free, egg-free and vegan friendly. The thin fluted shortbread biscuits are packed full of mixed spice and fruity currants and finished with a scatter of caster sugar. Whilst chocolate is all the rage at Easter, no Easter time tea platter is complete without some of these biscuits.
They may sound less extravagant than some of the Easter creations you see, but what with piles of sticky hot cross buns and chocolate eggs as far as you can see, something a little more restrained like these deliciously moreish little biscuits are just what you need.
Easter biscuits are believed to originate in the West Country of England and are traditionally given to guests on Easter Sunday so you’ve still got time to make some!
Happy Easter everyone 🐣
Traditional Easter Biscuits
Equipment
- a fluted cookie cutter
Ingredients
- 150 g plain flour
- 50 g caster sugar
- 1/2 tsp mixed spice
- Pinch of salt
- 100 g dairy-free butter fridge cold and cubed
- 20 g currants
- 20 g caster sugar for sprinkling
Instructions
- Sift the flour into a large bowl, or the bowl of a stand mixer. Stir in the sugar, spice and salt.
- Rub in the butter with your fingertips, or the mixer. As there is a large proportion of butter to flour you will form a dough pretty quickly after getting to the breadcrumb stage. Stir in the currants.
- Briefly knead the dough to make it nice and smooth, and making sure the currants are evenly distributed.
- Between two sheets of parchment, roll out the dough to 3mm thick and then place in the fridge to rest for 30 minutes
- Preheat the oven to 160 degrees Centigrade
- Stamp out fluted circles from the chilled dough and place, spaced apart onto a lined baking sheet.
- Bake for 12-15 minutes until starting to gain a hint of colour around the edges.
- Sprinkle with caster sugar whilst hot and then move to a wire rack to cool
