Easy Easter Biscuits
A simple recipe for traditional Easter Biscuits. Studded with currants and lightly spiced these are an easy Easter bake to make with children and to share with family and friends.
Servings 10
Calories 176kcal
Ingredients
- 100 g vegan butter or margarine
- 75 g caster sugar + extra for sprinkling
- 200 g plain all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon mixed spice use pumpkin spice if you are in the US
- 1/2 tsp ground cinnamon
- 2-3 tbsp plant based milk I used soya
- 50 g currants
- extra caster sugar for sprinkling
Instructions
- Preheat Oven to 180C/350F
- Grease and line two baking trays.
- Cream together butter and sugar until light and fluffy using a wooden spoon or a stand mixer with the paddle attachment.
- Sift the flour, spices and baking powder together.
- Add to the butter and sugar mixture and mix well until combined.
- Add currants and mix to evenly distribute throughout.
- Add a little milk at a time, just enough to bring the mixture together as a dough.
- Form into a ball, turn out onto a lightly floured surface and roll out to between 5mm and 1cm thick.
- Cut out biscuits using an 8cm round fluted biscuit cutter.
- Place biscuits on the prepared baking trays.
- Reroll the trimmings and cut out more biscuits until all the dough is used up.
- Bake in the preheated oven for 8 - 10 minutes or until golden brown.
- Sprinkle with the extra caster sugar as soon as they come out of the oven.
- Leave to cool on the trays for 2 minutes before transferring to a wire rack to cool.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 67mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg