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Best Easter biscuits

Nici Wickes shares her mum's version of these old favourites. This Easter biscuits recipe is packed with so much flavour and uses less flour so that the biscuits are truly tender and delicious

Apr 24, 2017 4:32am
By Nici Wickes
  • 20 mins cooking
  • Makes 25
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This recipe first appeared inNew Zealand Woman's Weekly.
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Ingredients

  • 125 gram butter, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 2 cup flour, minus 2 tablespoons
  • 1 teaspoon baking powder
  • 1/4 teaspoon mixed spice
  • 1/4 cup currants
  • 1/2 teaspoon orange rind, grated
  • 1/2 teaspoon rosemary, very finely chopped

Method

  • 1
    Preheat oven to 180°C. Line a baking tray with baking paper or simply grease it with butter.
  • 2
    Cream the butter and sugar until pale and fluffy, then beat in the egg. Add the remaining ingredients and mix well.
  • 3
    Roll out on a lightly floured surface 4mm thick and cut into rounds using a fluted biscuit cutter. Place on the tray.
  • 4
    Bake for about 20 minutes or until slightly brown.

Notes

  • Makes 25 - 30 biscuits. - You can change the flavouring by replacing the orange rind and rosemary with lemon rind, cinnamon, ginger or whatever you fancy. - Don’t be tempted to ice these, they are just a nice crisp biscuit to enjoy.

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