Lightly spiced and studded with dried currants these delicious butter biscuits are traditionally baked at Easter time. 

Makes: 12-16 biscuits

Cooking Time: 10-12 minutes

Temperature: 200°C, Fan 180°C, 400°F, Gas 6

Equipment: large baking tray, 2 x mixing bowls, 7cm/2¾ biscuit cutter and pastry brush

Ingredients 

Easter Biscuits 

• 200g Doves Farm Organic Plain White Flour
• ½ tsp mixed spice
• 100g butter
• 100g caster sugar
• 1 egg yolk
• 1 tbsp lemon rind - grated
• 2 tbsp lemon juice
• 50g currants
• butter, for tray
• flour, for dusting

Topping 

• 1 egg white
• 2 tbsp caster sugar

Method

1. Pre-heat the oven.
2. Rub some butter around the inside of a large baking tray or insert a baking liner.
3. Measure the flour and mixed spice into a mixing bowl and stir to combine.
4. Chop the butter into small cubes and transfer them to another mixing bowl.
5. Add the sugar and beat together until light and fluffy.
6. Add the egg yolk, grated lemon rind and lemon juice and beat well.
7. Sieve the flour blend into the bowl and mix well.
8. Stir in the currants and bring together a ball of biscuit dough.
9. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
10. Roll out the dough on a floured surface to the thickness of 3-4mm/⅛”.
11. Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
12. Gather together the off cuts and re-roll to make further biscuits.
13. Bake for 10-12 minutes.
14. Remove the baking tray from the oven and brush the biscuits with egg white.
15. Sprinkle caster sugar over the biscuits then return them to the oven for a further 2-3 minutes.