celebrating 130 years 1884-2014

Easter Biscuits

By Chelsea Sugar
Easter Biscuits
24 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 12 mins
  • Serves

    175g butter
    1/2 cup Chelsea Caster Sugar
    grated rind of 1 lemon
    2 egg yolks
    1 3/4 cups flour
    1/2 cup currants
    A little egg white, lightly beaten for glaze
    Extra Chelsea Caster Sugar to decorate


    Preheat oven to 180ºC.

    Cream the butter, sugar and lemon rind until light & fluffy. Work in the egg yolk, then stir in the flour and currants. Knead lightly until smooth. Leave the mixture in the fridge or a cool place for about 1 hour.

    Roll out the dough on a lightly floured surface to 3mm thick. Cut into rounds with a fluted 7.5cm cookie cutter. Brush with a little egg white, dredge with Caster Sugar, lift onto a baking paper lined tray & bake for 12–15 minutes or until just golden brown.

    Lift onto a wire rack & leave to cool. Store in an airtight container.

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Average Rating
(1 review)

Excellent, I even used gluten free flour and they still worked out really lovely.

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