Easter biscuits lock the spicy flavour and taste of hot cross buns into a crunchy texture. As they will keep fresh for a few days and do not break easily, Easter Biscuits are great for Easter-weekend trips, picnics, and lunchbox treats.
This recipe is for the South African version of Easter Biscuits, which contains mixed peel and more spices than the New Zealand version in the Edmonds Cookery book.
- 2 ¼ cups (550 ml) flour
- ¼ teaspoon (1 ml) salt
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) mixed spice
- ½ teaspoon (2 ml) ground cinnamon
- ¼ teaspoon (1 ml) ground nutmeg
- 125 gram soft butter
- 2/3 cup (150 ml) sugar
- ½ cup (125 ml) currants
- ¼ cup (60 ml) mixed peel, finely chopped
- 1 egg
- Icing sugar to dust (optional)
- Soften butter slightly if necessary.
- Beat the butter, sugar and egg until light and creamy.
- Sift flour, salt, baking powder and spices into mixture.
- Add currants and finely chopped mixed peel and mix well until the dough forms a ball.
- Roll the dough out between 2 sheets of non-stick baking paper to a 8 mm thickness.
- Use a 5cm fluted round cookie cutter to cut shapes
- Place on a baking tray. Bake for 12 to 15 minutes in a pre-heated oven of 180°C until very light brown.
- Cool down on a cake rack.
- Optional: Dust biscuits by sieving icing sugar over it, before serving.