Easter Biscuits

Easter biscuits are a British tradition, originally served after church on Easter Sunday. They traditionally have currants in them, however as not everyone likes currants, I have made mine without.



I hadn’t actually realised that Easter biscuits were a traditional part of Easter festivities until I began to research them. It turns out that they are ubiquitous and found across Britain. Some think that Easter biscuits originated in the West Country however there are many different variations across the country. Eater biscuits are often served in a bundle of three biscuits to represent the Holy Trinity.

Easter Biscuits

  • Servings: about 12 biscuits
  • Print


  • 150g butter
  • 60g brown sugar
  • 220g flour
  • 20g cornflour
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • To decorate: chocolate


  • Cream together the butter and sugar
  • Add the flour, cornflour, mixed spice and cinnamon and mix until it forms a dough
  • Wrap the dough in cling film and place in the fridge for at least an hour
  • Pre-heat the oven to 160c and line a baking tray
  • Remove dough from the fridge and roll out to about 5mm thickness
  • Cut out desired shapes, place on tray
  • Bake for about 20-25 minutes, until a light golden brown
  • Cool on a wire rack
  • To decorate: Break up some chocolate into a glass bowl and place the bowl over a pan of hot water. Melt the chocolate gently, stirring occasionally. Drizzle the melted chocolate over the cooled biscuits
  • Storage: store in an airtight container for up to 5 days
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