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Easter Biscuits
Easter Biscuits
Biscuits

Easter Biscuits

4.5
20 mins
12 mins
Easy
24

Lemon and currants with a crunchy dredging of Caster Sugar! Enjoy these Easter biscuits anytime!

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  • Ingredients
  • Method

Ingredients

  • 175g butter
  • ½ cup Chelsea Caster Sugar
  • grated rind of 1 lemon
  • 2 egg yolks
  • 1 ¾ cups flour
  • ½ cup currants
  • A little egg white, lightly beaten for glaze
  • Extra Chelsea Caster Sugar to decorate

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
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{has_more=false, offset=2, total=2, results=[{comment_text=Excellent, I even used gluten free flour and they still worked out really lovely., approved=true, user_name=Annette, hs_createdate=1702249868428, rating_new__1_5_=4, id=11175342963}, {comment_text=Great recipe, the family ate all the biscuit in one day, approved=true, user_name=Philip, hs_createdate=1702249856079, rating_new__1_5_=5, id=11175479428}]}
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Method

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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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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