Mary Berry Easter Biscuits Recipe

This traditional Easter Biscuit is a seasonal classic as well as being lightly spiced! Creaming the butter and sugar makes the texture go short and snappy, which along with the chewy currants and fresh lemon zest adds a zesty, fruity warmth to this biscuit that is so delicious with a cup of tea on Easter Sunday.

Mary Berry Easter Biscuits Recipe Ingredients

• The Dough:
  • 100g (4 oz) butter, softened
  • 75g (3 oz) caster sugar
  • 1 egg yolk (save the white for glazing!)
  • 200g (7 oz) plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1–2 tbsp milk (if needed to bind)
  • 50g (2 oz) currants
  • Finely grated zest of 1 lemon
• The Topping:
  • 1 egg white, lightly beaten
  • Caster sugar, for sprinkling

How To Make Mary Berry Easter Biscuits Recipe

1. Prep the oven: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Lightly grease two large baking trays.
2. Cream the fat: Measure the softened butter and the 75g of caster sugar into a large bowl. Beat together until the mixture is pale, light, and fluffy (creaming method).
3. Add yolk and zest: Beat in the egg yolk and the finely grated lemon zest until well combined.
4. Add dry ingredients: Sift the flour, cinnamon, and mixed spice into the bowl. Add the currants. Mix well using a wooden spoon or your hands.
5. Bind: If the mixture feels too dry or crumbly, add the milk, one tablespoon at a time, kneading gently until you have a smooth, firm dough.
6. Roll and cut: Turn the dough onto a lightly floured work surface. Roll it out to a thickness of about 5mm (1/4 inch). Using a 6cm (2.5 inch) fluted round cutter, cut out the biscuits. Gather the trimmings, re-roll, and cut again until the dough is used up (makes about 18-20).
7. Glaze: Place the biscuits on the prepared baking trays. Brush the tops lightly with the beaten egg white. Sprinkle generously with extra caster sugar.
8. Bake: Bake in the preheated oven for 10–12 minutes until they are a pale golden brown color.
9. Cool: Lift them off the trays immediately (they can stick because of the sugar) and transfer to a wire rack to cool completely and crisp up.

Recipe Tips!

• Currant Control: If your currants are large or clumped together, chop them slightly or break them apart before adding to the dough. This stops them from dragging on the cutter and ruining the neat fluted edges!
• Oil of Cassia: Traditional West Country Easter biscuits use “Oil of Cassia” instead of cinnamon. It is hard to find, but if you have it, use 3-4 drops for a truly authentic, intense flavor. Mary substitutes this with mixed spice and cinnamon for ease.
• The Sugar Crunch: Don’t skip the egg white and sugar topping! The egg white acts as glue, and the sugar bakes into a crunchy, sparkly crust that defines an Easter biscuit.
• Watch the Color: These biscuits should be pale golden, not dark brown. Because of the sugar topping, they can catch quickly, so keep an eye on them after the 8-minute mark.

What To Serve With Mary Berry Easter Biscuits Recipe?

This Mary Berry Easter Biscuits Recipe is a teatime staple meant for dipping! A pot of English Breakfast Tea is the perfect partner to rehydrate the currants. For a celebratory touch, tie them in stacks of three with yellow ribbon as an Easter gift! They also look lovely served alongside a slice of Simnel Cake for a full festive spread.

How To Store Mary Berry Easter Biscuits Recipe

• Room Temp: Store the biscuits in an airtight tin at room temperature. They keep their snap for up to 1 week.
• Re-crisp: If they soften over time, place them on a rack in a warm oven (150°C) for 5 minutes to dry them out again.
• Freeze: You can freeze the baked biscuits (well wrapped) for up to 3 months. Thaw at room temperature.

Mary Berry Easter Biscuits Recipe Nutrition Facts

• Calories: 95 kcal
• Fat: 5g
• Carbohydrates: 14g
• Protein: 1g

Nutrition information is estimated per biscuit (makes approx. 20).

FAQs

Try More Recipes:

• Mary Berry Oat Biscuits Recipe
• Mary Berry Fork Biscuits Recipe
• Mary Berry Key Lime Pie Recipe

Mary Berry Easter Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesRest time: 5 minutesTotal time: 32 minutesCooking Temp:100 CServings:20 servingsEstimated Cost:25 $Calories:95 kcal Best Season:Available

Description

A traditional, lightly spiced currant biscuit with a zesty lemon kick and a crunchy sugar top. A West Country classic perfect for Easter celebrations.

Ingredients

• 100g butter, 75g sugar
• 200g plain flour
• 1 egg yolk (white for glaze)
• 50g currants
• Cinnamon, mixed spice, lemon zest

Instructions

1. Cream butter and sugar.
2. Add yolk and lemon zest.
3. Fold in flour, spices, and currants.
4. Bind with milk if needed.
5. Roll out and cut rounds.
6. Brush with egg white; sprinkle sugar.
7. Bake at 200°C for 10-12 mins.

Notes

• Use plain flour for a crisp snap.
• Chop currants so they don’t tear the dough.
• Store in an airtight tin to maintain crunch.

Keywords:Mary Berry Easter Biscuits Recipe