Highland Easter biscuits

    32 min

    A simple recipe for making those delicious melt-in-the-mouth biscuits that are a delight at Easter but I'm certain Christ would be happy for us to eat them at any time!

    Hampshire, England, UK
    10 people made this

    Serves: 12 

    • 100g butter
    • 80g caster sugar
    • 1 egg yolk
    • 150g plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon mixed spice
    • 100g currants
    • 1 extra tablespoon caster sugar (for dusting)

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Heat the oven to 170 C / Gas 3.
    2. Beat the butter and sugar until pale and fluffy. Beat in the egg yolk.
    3. Sift together the flour, baking powder and mixed spice. Add the flour mixture to the butter mixture, mixing well with a knife.
    4. Mix in the currants, squashing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.
    5. Roll out finely on a lightly floured worktop (best done under a sheet of cling film for integrity of mixture) and cut into rounds of 6 to 8 cm with a biscuit cutter of your choice. Place on a baking tray lined with baking parchment and sprinkle with caster sugar.
    6. Bake for 12 to 15 minutes until just cooked, not browned! (They should be a pale biscuit colour remember!)
    7. Carefully transfer to a wire rack. They will be a little soft at this point but become crisper as they cool.


    Don't get the oven too hot and watch them while baking, they should be pale and interesting. They become crisp as they cool down. Do not attempt to achieve this by cooking!

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    Reviews in English (4)


    Better than those in the shops and a lot cheaper. Och Aye!  -  26 Feb 2013


    Really light and so tasty!  -  28 Sep 2016


    Great really easy and tasty  -  14 Apr 2014