Rain again. Soft and sideways. The kind that makes the kitchen feel like a cocoon and not a room.
I’d forgotten Easter was close until the sight of daffodils at the greengrocer nudged a memory loose—mum tying an apron round her middle, the smell of warm cinnamon and sugar rising from the oven. Biscuits, always. Not cookies. Never cookies.
I didn’t need them, but I made them anyway. Sometimes you do that. Make something small and sweet just to remind yourself you can.
A Look at Nigella’s Version
Nigella’s Easter biscuits are a gentle thing. She creams butter and golden sugar, stirs in a little cinnamon for warmth, and folds in dried fruit and a whisper of peel. The dough gets rolled, cut into circles, brushed with egg white and dusted with golden sugar,then baked until just pale gold.
They’re meant to be dainty, light. A biscuit that doesn’t shout, just lingers politely with tea.
What I Did Differently
Well—I had no mixed peel. Couldn’t find it, couldn’t be bothered. So I used a bit of orange zest and a splash of orange blossom water. Not the same, but it caught the same spirit.
The dough was dry at first, then suddenly too wet. I added a bit more flour and gave up on perfect circles after the second roll-out. I let the cat onto the table by accident and had to start over. Classic.
I forgot to brush half of them with egg white. Made them anyway.
What Happened in My Kitchen
They baked unevenly, of course. Some with golden, sugar-crusted tops; others a little flat and shy. But the smell,cinnamon, butter, and the ghost of fruit past,wrapped around me like an old cardigan.
I ate one warm, standing by the window. Crumbs down my jumper, radio humming low. It tasted like Sunday. Like childhood. Like something kind.
How To Make Nigella-Inspired Easter Biscuits
- Warm the Kitchen: Set your oven to 180°C (160°C fan). Let the warmth fill the room while you gather your bits.
- Cream the Butter and Sugar: Use 75g of soft butter and beat with 75g golden caster sugar until pale and a little fluffy. I used a spoon and a good mood.
- Add Egg Yolk, Spice, and Fruit: Stir in one egg yolk, ¼ tsp cinnamon, 50g currants, and either 15g mixed peel or a bit of zest and imagination. A tiny splash of orange blossom water helped mine feel more springlike.
- Make It Dough: Fold in 175g plain flour. Add milk slowly—maybe two tablespoons, maybe a touch more—until the dough just comes together.
- Roll and Cut: Flour your surface and roll the dough to about 6mm thick. Cut into rounds. Or not. I went rustic after round four.
- Egg Wash & Sugar: Brush with egg white if you remember, sprinkle with golden granulated sugar, and bake for 15–18 minutes. They should stay pale, but whisper gold at the edges.
Notes I’d Tell a Friend
- Don’t worry if the dough misbehaves—it finds its way in the oven.
- If they spread too much, just call them “Easter thins” and pass the tea.
- They’re lovely with clotted cream. Not traditional, but neither am I.
Fridge, Freezer & the Rest
They keep in a tin for a few days, maybe longer if you hide them.
You can freeze the dough,roll it first, cut the shapes, then freeze on a tray. Bake from frozen, just add a minute or two.
Closing Thought
I made these on a Thursday that felt like a Sunday. They helped.
Tea first, always.
Try More Nigella Lawson Recipes:
Nigella Easter Biscuits Recipe
Description
Lightly spiced and just sweet enough, these Easter biscuits are soft in the middle with sugar-crisp edges. They remind me of childhood springs,aprons too big, peel-sticky fingers, and mum humming over the radio. The scent of cinnamon clings to the air long after baking, and they’re the kind of biscuit you eat warm, standing at the counter, thinking of people you miss. Not fancy. Just tender, crumbly, and comforting,like the best bits of old traditions.
Ingredients
Instructions
- Cream the Butter and Sugar: Beat the butter and sugar together until soft and a little fluffy. Use a wooden spoon if it feels right.
- Add Egg and Fruit: Mix in the egg yolk, cinnamon, currants, and mixed peel,or your orange-flavoured swap. Stir gently. Slowly add most of the milk.
- Bring It Together: Add the flour and work into a dough. Use the rest of the milk if needed, just until it sticks without being sticky.
- Roll and Cut: On a floured board, roll the dough to about 6mm thick. Cut into circles or hearts or whatever the day demands.
- Finish and Bake: Brush with lightly beaten egg white and scatter with sugar. Bake at 180°C (160°C fan) for 15–18 minutes until pale gold. Cool on a wire rack. Eat in socks.
Notes
- Don’t worry if the dough misbehaves—it finds its way in the oven.
- If they spread too much, just call them “Easter thins” and pass the tea.
- They’re lovely with clotted cream. Not traditional, but neither am I.