We’ve been doing a lot of baking recently. I don’t know about you but we’ve always enjoyed baking, and now we have a lot more time on our hands. We are all excited that we have Easter to celebrate, especially as every day pretty much feels the same right now. Easter is the perfect excuse for dusting off my recipe book to re-discover my traditional recipe for Easter biscuits. This is a simple recipe which I first made at school many years ago. It’s a classic Easter biscuit recipe that provides a delicious Easter treat for the whole family.

Ingredients to make Easter biscuits:
250g unsalted butter
140g golden caster sugar
300g plain flour
1 egg – separated
60g currants
pinch of nutmeg
pinch of salt
squeeze of lemon juice

How to bake traditional Easter biscuits {recipe}:

Beat the butter and sugar in a bowl, add the egg yolk, nutmeg and lemon.

Add the flour, currants and salt into the mix, until you have a smooth dough. Roll into a ball, cover with cling film and chill in the fridge for 30 minutes.

Pre-heat your oven to 160° (180°C) and line at least two baking sheets with baking parchment.

Place a sheet of baking parchment on your worktop and lightly flour a rolling pin. Divide your dough into two equal parts and roll out the first half of the dough, to about 0.5cm thick. Cut out as many biscuits as you can using a 6cm fluted biscuit cutter. Do the same with the other half of the dough.

Place on the baking sheets and bake for 15 minutes. Half way through baking remove from the oven, lightly brush each biscuit with egg white and a sprinkle of caster sugar.

Remove from the oven, they should be a lovely golden colour, and leave to cool slightly before transferring to a wire rack to cool completely.