Mary Berry Easter Biscuits are traditional British biscuits made with butter, sugar, flour, currants, and warm spices. Unlike plain sugar cookies, these biscuits carry a gentle spice, warmth, and subtle citrus brightness. They are typically rolled and cut into rounds, lightly baked until pale golden, and sometimes sprinkled with caster sugar for a delicate crunch.
Unsalted butter – 100g, softened
Caster sugar – 100g
Self-raising flour – 225g
Ground mixed spice – 1 teaspoon
Currants – 50g
Orange zest – from 1 orange
Large egg yolk – 1
Milk – 1 tablespoon
Extra caster sugar – for sprinkling
Preheat the oven – Set oven to 180°C (160°C fan). Line a baking tray with parchment paper.
Cream butter and sugar – Beat together until pale and fluffy to create a light texture.
Add flavourings – Stir in egg yolk, milk, orange zest, and mixed spice until combined.
Incorporate dry ingredients – Fold in flour and currants to form a soft dough.
Roll the dough – Lightly flour a surface and roll the dough to about 5mm thickness.
Cut evenly – Use a round cutter to stamp out biscuits and place on a prepared tray.
Sprinkle sugar – Lightly dust tops with caster sugar for extra crunch.
Bake gently – Bake for 10–12 minutes until pale golden at the edges.
Cool properly – Leave on tray for 5 minutes before transferring to a cooling rack.
Find it online: https://maryberrycooks.co.uk/mary-berry-easter-biscuits-recipe/