medshi8 This crisp, buttery Mary Berry Easter Biscuits is made with lemon zest, currants, and mixed spice, and ready in just 35 minutes. The sugar-crusted top creates a satisfying snap that contrasts beautifully with the tender, fruit-filled crumb underneath. I love baking these every spring for a simple yet nostalgic teatime treat.
Why This Classic Works
I used to find traditional Easter biscuits slightly plain until I realised the importance of the lemon zest. In this recipe, the zest cuts through the rich butter and sugar, lifting the warm spices so the flavour feels bright rather than heavy. It transforms a simple currant cookie into something that tastes distinctly of spring.
Another lesson I learned is to use the egg separation to your advantage. By adding the rich yolk to the dough and using the white solely for the glaze, you get a tender, melt-in-the-mouth texture inside and a brilliant, shiny crunch on top without wasting any ingredients.
Mary Berry Easter Biscuits Ingredients
- 100g butter, softened
- 75g caster sugar
- 1 large egg, separated
- 200g plain flour
- ½ tsp ground mixed spice
- ½ tsp ground cinnamon
- 50g currants
- 1 lemon, zest only
- 1-2 tbsp milk
- Extra caster sugar, for sprinkling
How To Make Mary Berry Easter Biscuits
- Preheat and Prepare: Preheat your oven to 200°C (180°C Fan). Line two large baking trays with baking parchment to prevent sticking.
- Cream the Butter: Measure the softened butter and 75g caster sugar into a large bowl. Beat together with a wooden spoon or electric mixer until the mixture is pale and fluffy.
- Add Flavours: Beat in the egg yolk and the finely grated lemon zest until well combined. Set the egg white aside in a small bowl for later.
- Make the Dough: Sift the plain flour, mixed spice, and cinnamon into the bowl. Add the currants and 1 tablespoon of milk. Mix until it starts to clump together, adding the second tablespoon of milk only if the dough feels too dry to bind.
- Roll and Cut: Lightly flour your work surface and roll the dough out to a thickness of about 5mm. Use a 6cm fluted cutter to stamp out rounds, re-rolling the trimmings to use up all the dough.
- Glaze and Bake: Arrange the biscuits on the prepared trays. Lightly beat the reserved egg white with a fork until frothy, then brush over the tops of the biscuits and sprinkle generously with extra caster sugar. Bake for 10–12 minutes until pale golden.
Recipe Tips
- Chop the currants: If your currants are quite large or clumped together, give them a quick chop or break them up. This prevents them from dragging on the cutter and ruining the neat fluted edges of your biscuits.
- Watch the colour: These biscuits should be a pale golden straw colour, not brown. The high sugar content on top can catch quickly, so keep an eye on them during the last few minutes of baking.
- Chill if necessary: If your kitchen is warm and the dough becomes sticky, wrap it in cling film and chill for 15 minutes before rolling out. This ensures the biscuits keep their round shape in the oven.
What To Serve With Easter Biscuits
These biscuits are the perfect companion to a pot of Earl Grey tea, as the bergamot notes complement the lemon zest in the dough. For a festive spring spread, serve them alongside a light sponge cake or fresh fruit salad to balance the buttery richness.
How To Store
Once completely cool, store the biscuits in an airtight tin or container where they will keep crisp for up to 5 days. You can also freeze the baked biscuits for up to a month; just refresh them in a warm oven for a few minutes before serving to restore their crunch.
FAQs
Can I use raisins instead of currants?
Yes, but raisins are larger and chewier. It is best to chop them into smaller pieces so they distribute evenly and don’t make the biscuit dough hard to cut.
Why are my biscuits soft?
They may be underbaked or stored before they were fully cool. Ensure they are pale golden when removing them from the oven, and let them cool completely on a wire rack to firm up.
Do I need to use mixed spice?
Mixed spice gives the traditional Easter flavour, but if you cannot find it, you can increase the cinnamon to 1 teaspoon or add a pinch of nutmeg and ground cloves.
Nutrition
- Calories: 105 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 50mg
- Total Carbohydrate: 14g
- Protein: 1g
Try More Recipes:
- Mary Berry Ginger Oat Crunch Biscuits Recipe
- Mary Berry Baked Cheesecake Recipe
- Mary Berry Chocolate Chip Cookies Recipe
Mary Berry Easter Biscuits
18
servings20
minutes15
minutes35
minutesCrisp, buttery Mary Berry Easter Biscuits made with currants, mixed spice, and lemon zest in just 35 minutes. These traditional treats feature a signature sugar crunch and tender crumb, perfect for afternoon tea. A timeless spring recipe that is easy to bake.
Ingredients
100g butter, softened
75g caster sugar
1 large egg, separated
200g plain flour
½ tsp ground mixed spice
½ tsp ground cinnamon
50g currants
1 lemon, zest only
1-2 tbsp milk
Extra caster sugar, for sprinkling
Directions
- Preheat your oven to 200°C (180°C Fan). Line two large baking trays with baking parchment to prevent sticking.
- Measure the softened butter and 75g caster sugar into a large bowl. Beat together with a wooden spoon or electric mixer until the mixture is pale and fluffy.
- Beat in the egg yolk and the finely grated lemon zest until well combined. Set the egg white aside in a small bowl for later.
- Sift the plain flour, mixed spice, and cinnamon into the bowl. Add the currants and 1 tablespoon of milk. Mix until it starts to clump together, adding the second tablespoon of milk only if the dough feels too dry to bind.
- Lightly flour your work surface and roll the dough out to a thickness of about 5mm. Use a 6cm fluted cutter to stamp out rounds, re-rolling the trimmings to use up all the dough.
- Arrange the biscuits on the prepared trays. Lightly beat the reserved egg white with a fork until frothy, then brush over the tops of the biscuits and sprinkle generously with extra caster sugar. Bake for 10–12 minutes until pale golden.
