AS we near the end of the month, we can look forward to the clocks going forward to give us more daylight hours.

We can also look forward to the first holiday of the year, Easter.

This has a different meaning for all of us, but it does mean that we can spend quality time with our families and friends.

The recipe today is for Easter biscuits and they are a traditional British recipe originating from the West Country.

They were original made and given as gifts for Easter Sunday.

It is a round lightly spiced currant biscuit.

In the Somerset area, they added Cassia oil to the recipe as some believed that this was the embalming oil that was used to clean Jesus’s body after the crucifixion.

Whatever our beliefs, these little biscuits should delight all and they take little time to make.

Use different cutters, Easter bunnies or rabbits - the children will enjoy cutting them out.

Wishing you all Happy Easter, Pasg Hapus!

Happy baking,


Easter biscuits:


115g (4ozs) butter.

80g (3ozs) caster sugar.

1 medium egg, separated.

200g (7ozs) plain flour.

A pinch of salt.

2.5ml (1/2 tsp) mixed spice.

2.5ml (1/2 tsp) cinnamon.

75g (3ozs) currants.

15-30ml (1-2 tbsp) milk.

A little caster sugar.


Heat oven to 220C, 400F, gas mark 6 (fan oven 180C).

1. Cream together the butter and sugar and then beat the egg yolk.

2. Sift together the flour, salt and spices and fold into the creamed mixture along with the currants.

3. Add just enough milk to form a soft dough.

4. Knead lightly onto a floured surface and roll out to a thickness of 5mm (a quarter-of-an inch).

5. Cut out using fancy or a plain round (two-and-a-half inch) cutter.

6. Place on greased baking sheets.

7. Bake for 8-10 minutes then brush with the egg white, sprinkle with caster sugar and return to the oven for a further 8-10 minutes.

8. Allow the biscuits to cool on the baking tray for a few minutes before transferring to the cooling rack to completely cool.