This easy and delicious Easter biscuit recipe by Nigella is perfect for a quick treat. With a light, buttery texture and the sweetness of currants and mixed peel, these biscuits are a festive favorite. You can easily adjust the ingredients to suit what you have on hand, making them a flexible and irresistible snack!
Ingredients Needed:
- 75 g butter
- 75 g golden caster sugar
- 1 medium egg, separated
- ¼ teaspoon ground cinnamon
- 50 g currants
- 15 g mixed peel
- 175 g plain flour (all-purpose)
- About 3 tablespoons milk
- Golden granulated sugar to sprinkle.
How To Make Easter Biscuits Recipe?
- Preheat the oven: Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Cream butter and sugar: Beat 75 g (3 oz) softened butter with 75 g (3 oz) golden caster sugar until light and fluffy, then beat in the egg yolk.
- Add spices and fruit: Stir in ¼ teaspoon ground cinnamon, 50 g (2 oz) currants, and 15 g (½ oz) mixed peel. Mix to combine, then gradually add most of the 3 tablespoons of milk.
- Make the dough: Mix in 175 g (6 oz) plain flour to form a stiff dough, adding the remaining milk if needed.
- Roll and cut biscuits: Roll out the dough to 6 mm (¼ inch) thick and use a 7 cm (3 inch) round cookie cutter to cut out biscuits. Transfer them to a baking sheet, rerolling and cutting any trimmings.
- Brush with egg white and sugar: Lightly beat the egg white and brush over the surface of the biscuits, then sprinkle with golden granulated sugar.
- Bake: Bake for 15–18 minutes, or until the biscuits are pale golden. Allow to cool on a wire rack.
Recipe Tips:
- Use soft butter: Make sure the butter is at room temperature before you start. This helps mix it easily with the sugar, making the dough light and fluffy.
- Don’t mix too much: Only mix until the dough comes together. Over-mixing makes the biscuits tough.
- Add milk little by little: If the dough is dry, add a small amount of milk at a time. You want it firm, not sticky.
- Chill the dough if needed: If the dough gets too soft while rolling, chill it in the fridge for 10-15 minutes to make it easier to work with.
- Watch the baking time: Keep an eye on your biscuits. Check after 15 minutes, and if they’re golden, take them out to avoid burning.
How To Store Leftovers?
- Refrigerate: Allow the Easter biscuits to cool to room temperature first. Then, store them in an airtight container in the fridge for up to 5 days.
- Freeze: After the biscuits have cooled, freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for a few hours before serving.
Nutrition Facts:
- Calories: 105 kcal
- Total Fat: 4g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 45mg
- Potassium: 42mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Sugars: 3g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Easter Biscuits Recipe
Description
This easy and delicious Easter biscuit recipe by Nigella is perfect for a quick treat. With a light, buttery texture and the sweetness of currants and mixed peel, these biscuits are a festive favorite. You can easily adjust the ingredients to suit what you have on hand, making them a flexible and irresistible snack!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Cream butter and sugar: Beat 75 g (3 oz) softened butter with 75 g (3 oz) golden caster sugar until light and fluffy, then beat in the egg yolk.
- Add spices and fruit: Stir in ¼ teaspoon ground cinnamon, 50 g (2 oz) currants, and 15 g (½ oz) mixed peel. Mix to combine, then gradually add most of the 3 tablespoons of milk.
- Make the dough: Mix in 175 g (6 oz) plain flour to form a stiff dough, adding the remaining milk if needed.
- Roll and cut biscuits: Roll out the dough to 6 mm (¼ inch) thick and use a 7 cm (3 inch) round cookie cutter to cut out biscuits. Transfer them to a baking sheet, rerolling and cutting any trimmings.
- Brush with egg white and sugar: Lightly beat the egg white and brush over the surface of the biscuits, then sprinkle with golden granulated sugar.
- Bake: Bake for 15–18 minutes, or until the biscuits are pale golden. Allow to cool on a wire rack.
Notes
- Use soft butter: Make sure the butter is at room temperature before you start. This helps mix it easily with the sugar, making the dough light and fluffy.
- Don’t mix too much: Only mix until the dough comes together. Over-mixing makes the biscuits tough.
- Add milk little by little: If the dough is dry, add a small amount of milk at a time. You want it firm, not sticky.
- Chill the dough if needed: If the dough gets too soft while rolling, chill it in the fridge for 10-15 minutes to make it easier to work with.
- Watch the baking time: Keep an eye on your biscuits. Check after 15 minutes, and if they’re golden, take them out to avoid burning.
Nigella Easter Biscuits Recipe