Easter Biscuits

Recipe for Easter Biscuits

Easter biscuits are exactly as they are described. Biscuits – in the British (accurate) sense – given to friends and family on Easter Sunday. They are lightly spiced – traditionally with cassia oil – and punctuated temptingly with intense currants.

While we’re on the topic of cassia oil, you’ll see that my recipe for Easter biscuits doesn’t include it. To be honest, it’s not an ingredient you or I would use very frequently. To waste it wouldn’t be particularly frugal. Mixed spice, instead, takes up the important task of flavouring. It’s an adequate replacement, but if you do have cassia oil on stock a few drops in lieu will do nicely.

How To Make Easter Biscuits

Most importantly? Don’t use raisins or sultanas when making Easter biscuits; they aren’t an adequate replacement for currants. Currants are smaller, firmer and provide a completely different flavour, far removed from the sweetness of the other two.

Even aesthetically, raisins may ruin your little biscuits in their vain attempt to puff up and rediscover their former size. The reason? They are juicier. Unfortunately, puffed up raisins burn. Not nice, not nice at all.

Other than these biscuits, what’s the best thing about Easter? Lamb; irrefutably so. And the best thing about lamb? Leftover lamb. With my frugal spirit, constantly, in mind here’s a recipe to help you tackle that “issue”…

Easter Biscuits

Makes 18-20


  • 100g caster sugar
  • 125g butter, softened
  • 1 egg, separated
  • 200g plain flour
  • ½ tsp baking powder
  • 1 tsp mixed spice
  • 1-2 tbsp milk
  • 75g currants
  • plain flour & caster sugar for dusting


  1. Preheat your oven to 180C/160C(fan). Place a length of baking parchment on a suitably sized baking tray.
  2. Cream together the butter and sugar in a large mixing bowl. Incorporate the egg yolk, saving the white for meringues or a pavlova.
  3. Gently fold through the flour, baking powder and mixed spice. Add 1-2 tbsp of milk, just enough to bring the mixture together into a firm but malleable dough.
  4. Knead the currants through the dough and turn out onto a lightly floured surface. Using a rolling pin, roll the biscuit dough out until roughly 5mm thick.
  5. Using a 3 inch cutter, cut out your biscuits, re-rolling when necessary. Transfer to the prepared tray and bake for 10-12 minutes, until cooked through and just browning.
  6. Set aside to cool fully before sprinkling with caster sugar and devouring.

Easter Biscuit Recipe What Are Easter Biscuits

Cost: A simple biscuits recipe, albeit with a few currants thrown in, these Easter biscuits makes a fantastic frugal treat for any Easter table or event. The entire batch should cost no more than £1.30.

20 comments on “Easter Biscuits

  1. Susan Walter
    March 31, 2015 at 12:12 pm

    Cinnamon is probably a closer sub for cassia. After all, most of the cheap cinnamon on the market, especially cheap sticks made of thick bark, is cassia. Mixed spice probably makes a nicer biscuit though.

    • frugalfeeding
      April 9, 2015 at 10:22 am

      Yes, you’re probably right, but I went with a substitute that makes the nicer biscuits (as you’ve said).

  2. Kirsten
    April 1, 2015 at 1:01 pm

    On a different topic entirely – like the new look 🙂

    • frugalfeeding
      April 9, 2015 at 10:20 am

      Thank you, Kirsten – I’ve been working on it slowly 🙂

  3. odelleasmith
    April 1, 2015 at 4:01 pm

    Nice Easter biscuits.
    Agree it’s Lamb for Easter Sunday lunch, a good recipe for left-overs.
    Have you recipe for Roast Lamb and Hot Cross Buns that I may have missed?
    Great site, recipes and pics!
    Shared and pinned.
    Many thanks,
    Odelle Smith. (U.K.)

    • frugalfeeding
      April 9, 2015 at 10:20 am

      I haven’t done a standard roast lamb or classic hot cross bun recipe yet. The latter is on the cards for next year! Thank you, Odelle.

  4. tucionacreations
    April 2, 2015 at 1:35 pm

    Those biscuits, with the french accent this time 🙂 , look delicious !!!

  5. cateinthekitchen
    April 3, 2015 at 8:12 pm


  6. Jean | DelightfulRepast.com
    April 3, 2015 at 11:29 pm

    These look like perfect biscuits to have any time of year with a nice cuppa tea.

    • frugalfeeding
      April 9, 2015 at 10:17 am

      Oh yes, they absolutely are. Simple, spiced currant biscuits.

  7. Tonette Joyce
    April 7, 2015 at 8:45 pm

    There is a definite difference between currants and raisins.In fact,I use them INSTEAD of raisins in my rice puddings.
    Nice recipe!

    • frugalfeeding
      April 9, 2015 at 10:02 am

      Yes! Well, I believe they’re made using different varieties of fruit. I love currants.

  8. claire
    April 22, 2015 at 12:52 pm

    You could, of course, use the egg white here to brush over the biscuits and sprinkle with sugar before baking. Nice and shiny finish!

    • frugalfeeding
      April 27, 2015 at 10:36 pm

      You could indeed! I have to say I prefer the simple finish, as per the traditional biscuit, but it would look stunning!

  9. Cathy
    May 6, 2015 at 10:35 pm

    We don’t have ‘mixed spice’ in Canada, Nick, so what spices would I throw together to replace this?

    • frugalfeeding
      May 10, 2015 at 10:12 pm

      Mixed spice would usually contain things like nutmeg, cinnamon, ginger, allspice, mace, cloves and sometimes coriander seed. You can use as few or as many of these as you like!

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