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easter biscuits
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5 from 2 votes

Easter Biscuits

An old fashioned recipe for sweet, crispy Easter Biscuits with currants and mixed spice.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Snack
Cuisine: Australian
Keyword: easter biscuits
Servings: 36 small biscuits
Calories: 73kcal


  • round cutter (5cm diameter) (ideally with scalloped edge)


  • 1 3/4 cups plain flour (all purpose flour)
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon baking powder
  • pinch salt
  • 150 grams butter
  • 1/2 cup caster sugar
  • 1 egg, lightly beaten
  • 1/4 cup currants
  • 1 tablespoon mixed peel, chopped finely
  • 1/3 cup icing sugar
  • 1 tablespoon lemon juice


  • Pre-heat oven to moderate (180 degrees celsius, fan-forced) and lightly grease two baking trays.
  • Beat butter and add sugar gradually. Beat to a cream.
  • Add egg and beat again until smooth.
  • Sift together flour, baking powder, salt and spice. Gradually fold into mixture.
  • Add currants and peel and stir through until disctributed throughout mixture.
  • Tip out mixture onto a floured bench and form into two rounds. Roll out the rounds to about 5-6mm thickness. Use round cutter to cut out biscuits and place on the trays. If the mixture becomes difficult to work with, place in the fridge for 15 minutes before proceeding.
  • Add enough lemon juice to the icing sugar to form a runny paste. Brush the tops of the biscuit with the lemon juice and icing sugart mixture.
  • Place trays into oven and bake for 15 minutes or until a golden colour.
  • Allow to cool for about 10 minutes on trays before using a spatula to transfer the biscuits to a cooling rack.


Calories: 73kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 30mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg