These Nigella-Inspired Easter Biscuits are a timeless British treat that combines buttery richness with subtle spice and sweet currants. Crisp around the edges and tender in the center, they’re a comforting, lightly spiced delight that pairs beautifully with tea or coffee. Whether you’re baking for Easter Sunday, spring gatherings, or just craving a nostalgic biscuit, these elegant cookies offer both tradition and flavor in every bite.
Why You’ll Love This Recipe
Easter biscuits are simple yet full of charm, with delicate spicing and a tender texture that makes them a favorite across generations. Inspired by Nigella Lawson’s style of homey yet refined baking, this version features a whisper of mixed spice and cinnamon, along with a gentle sweetness from currants and a sprinkle of sugar. They’re easy to make, perfect for gifting, and versatile enough to enjoy all season long.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 100g unsalted butter, softened
- 75g caster sugar, plus extra for sprinkling
- 1 large egg, separated
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 200g plain flour
- 1/2 tsp baking powder
- 50g currants or raisins
- 1–2 tbsp milk (as needed)
directions
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a mixing bowl, cream the butter and sugar together until pale and fluffy.
- Beat in the egg yolk until smooth.
- Stir in the mixed spice, cinnamon, flour, and baking powder. Mix until a soft dough begins to form.
- Add the currants, then gradually add milk—just enough to bring the dough together if it’s dry.
- Lightly flour a clean surface and roll the dough out to about 5mm (¼ inch) thick.
- Cut out rounds using a fluted cookie cutter and place them on the prepared tray.
- Lightly brush each biscuit with the reserved egg white and sprinkle with a little extra caster sugar.
- Bake for 12–15 minutes or until the biscuits are lightly golden and set.
- Cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: Approximately 18 biscuits
- Calories per biscuit: 110 kcal
Variations
- Lemon Twist: Add lemon zest to the dough for a bright citrus note.
- Orange and Spice: Include a touch of orange zest or a drop of orange extract for added depth.
- Iced Option: Decorate cooled biscuits with a light lemon glaze for a festive touch.
- Dried Fruit Mix: Replace currants with finely chopped dried cranberries or sultanas.
- Gluten-Free: Use a gluten-free flour blend suitable for baking.
storage/reheating
Store biscuits in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked biscuits for up to 1 month. Thaw at room temperature before serving. These biscuits do not require reheating but can be briefly warmed in a low oven if you prefer them slightly crisped.
FAQs
What are traditional Easter biscuits made of?
Traditional Easter biscuits are made from butter, sugar, flour, eggs, spices like mixed spice and cinnamon, and usually include currants or other dried fruits.
Can I make these biscuits ahead of time?
Yes, the dough can be prepared in advance and chilled for up to 24 hours. Baked biscuits also store well for several days.
What is mixed spice?
Mixed spice is a British blend typically containing cinnamon, nutmeg, and allspice, often used in cakes and seasonal bakes.
Can I use raisins instead of currants?
Yes, raisins or sultanas can be used, but chop them finely for better distribution and texture.
How thick should I roll the dough?
Aim for about 5mm (¼ inch) thickness for a classic biscuit texture—crisp at the edges and soft in the center.
Why do I need to brush with egg white?
Brushing with egg white gives the biscuits a slight shine and helps the sugar topping adhere for a delicate crunch.
Are these biscuits overly sweet?
No, they are lightly sweetened, allowing the spices and dried fruit to shine without overwhelming the palate.
Can children help make these?
Yes, this is a family-friendly recipe perfect for baking with children, especially when cutting out shapes.
Do I need a fluted cutter?
While traditional, a fluted cutter isn’t necessary—any round or seasonal-shaped cutter will work just as well.
Can I freeze the dough?
Yes, the dough can be wrapped and frozen for up to 1 month. Thaw in the fridge overnight before rolling and baking.
Conclusion
Nigella-Inspired Easter Biscuits are a nostalgic and delicious addition to any spring celebration. With their buttery texture, warm spice, and sweet currant filling, these traditional British cookies are both comforting and elegant. Whether served with afternoon tea, gifted in a springtime basket, or enjoyed quietly with a cup of coffee, these biscuits bring a touch of timeless charm to your Easter baking.
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Nigella-Inspired Easter Biscuits
- Total Time: 30 minutes
- Yield: ~18 biscuits
- Diet: Vegetarian
Description
Nigella-Inspired Easter Biscuits are a classic British treat made with soft butter, warming spices, and sweet currants. These lightly crisp and delicately spiced cookies are inspired by Nigella Lawson’s style—perfect for spring baking, Easter celebrations, or cozy tea time.
Ingredients
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100g unsalted butter, softened
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75g caster sugar, plus extra for sprinkling
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1 large egg, separated
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1 tsp mixed spice
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1/2 tsp ground cinnamon
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200g plain flour
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1/2 tsp baking powder
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50g currants or raisins
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1-2 tbsp milk (as needed)
Instructions
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Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
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In a bowl, cream together the butter and sugar until pale and fluffy.
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Beat in the egg yolk.
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Stir in the mixed spice, cinnamon, flour, and baking powder to form a soft dough.
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Fold in the currants. Add milk a little at a time until the dough comes together smoothly.
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Roll out the dough on a floured surface to about 5mm (¼ inch) thick.
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Cut into rounds using a fluted cookie cutter and transfer to the prepared tray.
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Brush each biscuit lightly with the reserved egg white and sprinkle with caster sugar.
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Bake for 12–15 minutes, or until lightly golden.
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Cool on a wire rack before serving.
Notes
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Traditionally made around Easter, but perfect year-round with a cup of tea.
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Use raisins or currants based on your preference.
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Store in an airtight container for up to 5 days.
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For extra zing, add a bit of grated lemon zest to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies / Biscuits
- Method: Baked
- Cuisine: British
