Spring in the air, biscuits in the oven… celebrate Easter weekend with this deliciously traditional recipe by Rosie Kingdon from Stones Bakery in Falmouth.
These lightly spiced currant biscuits are a West Country Easter tradition. Our recipe has both cinnamon and mixed spice, but feel free to halve the mixed spice if you prefer. We like Stoate’s plain flour from Cann Mills in Dorset, but any plain flour will work.
- 200g organic plain flour
- 100g sugar
- 1 tsp mixed spice
- ½ tsp cinnamon
- 1 tsp baking powder
- 100g butter
- 1 free range egg
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 75g currants
- Extra flour for dusting and caster sugar to sprinkle on top
- Pre-heat the oven to 200°C (180°C fan, 400°F, Gas Mark 6).
- Grease a baking tray or line with greaseproof paper.
- Beat the butter and sugar until light and fluffy.
- Add the egg, lemon zest and juice and combine thoroughly.
- Fold in the flour, baking powder and spices.
- Fold in the currants and bring together the mixture into a smooth biscuit dough.
- Lightly dust the work surface with flour and roll out the dough to around 5mm thick.
- Use a biscuit cutter (a small glass will work in a pinch) to cut out your biscuits, re-rolling the dough as necessary.
- Pop the biscuits onto the baking tray and bake for 10-12 minutes or until just starting to colour.
- Sprinkle a little sugar on the biscuits whilst they are still warm. Allow to cool.