When I was little we made Easter Biscuits every year but it is a tradition I had almost forgotten about. Traditional British Easter biscuits are crunchy, sugary, shortbread-type biscuits with currants in. They are quite different from the iced bunny and chick biscuits you tend to see in the shops for Easter these days. They, along with Simnel Cake and hot cross buns really remind me of my childhood Easters. Dried fruit takes centre stage in Easter baking.
I had to ask my mum to send me the recipe we used when we were little. It comes from The Radiation Cookery Book, published in 1936 (not as scary as it sounds, it refers to the new gas ovens that had become available).
I have borrowed this image from the Amazon site but this is exactly what my mum’s book looks like. The recipe lists the quantities as ¼lb, etc and also uses plain flour and baking powder. I just used self raising instead and have put the quantities into grams.
225g SR flour
Set the oven to 170ºC.
Rub the butter into the flour.
Add the sugar and currants.
Stir in the beaten egg and form into a ball.
Roll out on a floured surface and use a fluted cutter to cut out the biscuits.
Place on a floured baking tray and bake for around 12-15 minutes until golden brown. Be careful not to overbake as they burn very easily.
These biscuits are traditionally taken as gifts on Easter Sunday, so if you are visiting friends at Easter, be sure to take them some!