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.
- 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.