Spiced Easter biscuits

Sometimes you just want a simple, buttery biscuit, something that's going to hit the spot with a cup of tea - well, here it is. No fuss, no fancy icing or trickery - just good, honest dunkers.

  • Preparation time: 30 minutes, plus chilling
  • Cooking time: 40 minutes
  • Total time: 1 hour 10 minutes, plus chilling

Makes: 50


225g unsalted butter, softened
175g golden caster sugar, plus 3 tbsp for sprinkling
12 lemon, zest
1 large egg
1 egg yolk
350g plain flour, plus extra to roll
1tsp baking powder
112 tsp mixed spice
1tsp ground cinnamon
good pinch of ground cloves
50g ground almonds
50g chopped mixed peel
100g currants


1. Use electric beaters to cream together the butter and 175g golden caster sugar for 3-4 minutes, until pale and fluffy. Beat in the lemon zest, egg and egg yolk. Sift in the flour, baking powder, spices and a good pinch of salt, then add the remaining ingredients. Mix until it forms a smooth ball. Flateen into a disc, wrap in cling film and chill for 2 hours, until firm.

2. Preheat oven to 180°C, gas mark 4. On a lightly floured work surface, roll out 1the dough to 0.3cm thick. Using a 7cm cutter, stamp out biscuits from the dough and arrange on parchment-lined baking sheets. Repeat with the remaining dough.

3. Sprinkle the biscuits with 3 tbsp sugar and bake, a tray at a time, in the middle of the oven for 10-12 minutes until crisp. Cool slightly on the baking sheets, then transfer to wire rack to cool completely.