Chocolate Quick Dessert

Nutmeg and currant Easter biscuits

Name: Nutmeg and currant Easter biscuits recipe
Prep time: 160 min
Cook time: 10 min
Total time: 170 min
Yield: About 40
Ingredients: 3 cups (450g) plain flour; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 225g salted butter, at room temperature; 1 cup (220g) caster sugar, plus 2 tbs extra, to sprinkle; 2 eggs; 3/4 cup (110g) currants; Finely grated zest of 1 lemon

5 ratings

2h 40m

10m

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by Kylie Walker

Journalist

Oct 03, 2015

Fragrant with nutmeg, lemon zest and currants, these Easter biscuits are perfect to keep on hand for unexpected visitors over the long weekend. You'll need handheld electric beaters and a fluted 6cm round biscuit cutter.

What you need to know before you start

Begin these biscuits at least 2 hours before you’re ready to enjoy them. You’ll need some basic baking equipment to recreate this recipe at home. This includes handheld electric beaters, a large bowl, baking trays, a fluted 6cm biscuit cutter, a fine mesh sieve, a wire rack and access to an oven.

Why is this the best nutmeg and currant Easter biscuits recipe?

Fragrant with nutmeg, lemon zest and currants, these Easter biscuits are perfect to keep on hand for unexpected visitors or an afternoon tea, and also make excellent edible gifts for the Easter long weekend. The slightly sweet, nutty and woody aromas of nutmeg paired with a sweet burst from the currents in a buttery biscuit base make for a wonderful combination.

Why are they called Easter biscuits?

These old-fashioned British biscuits were given their name as they were often baked and gifted on Easter Sunday. Today, these sweet baked goods can be enjoyed throughout the Easter long weekend, or whenever you’re craving something sweet and gently spiced.

What ingredients you’ll need

Plain flour: Flour forms the base and structure of the biscuits.

Ground cinnamon: Cinnamon adds a warm, fragrant spice, reminiscent of Easter treats.

Ground nutmeg: Ground nutmeg contributes a subtle, sweetly aromatic spice that enhances the overall warmth, synonymous with traditional Easter biscuits.

Salted butter: Butter provides a rich, creamy base that ensures the biscuits are soft.

Caster sugar: Caster sugar dissolves easily while adding sweetness to the biscuits.

Eggs: Eggs help to bind the ingredients together, helping the dough hold its shape while contributing moisture and richness.

Currants: Currants add a burst of sweet and tangy flavour with a slightly chewy texture.

Lemon: The zest of a lemon is used to add brightness and a zingy kick.

What is the secret to making good nutmeg and currant Easter biscuits?

It's all about the balance of flavours and textures. Use good quality spices to add a warm and floral note. It’s important to use fresh spices, and nutmeg is always best when it’s freshly grated. Whole nutmeg will keep for a long time when stored in a cool place in a small airtight container or small zip-lock bag. When you finely grate nutmeg, it rewards you with a lovely fresh and vibrant aroma.

Overworking the dough can make your biscuits tough. Gently bring your dough together and chilli before rolling it out. This allows the butter to firm up, making it easier to shape, and it also prevents the biscuits from spreading too much while in the oven.

How to store nutmeg and currant Easter biscuits

Store your nutmeg and currant biscuits in an airtight container once they’ve cooled completely. In fact, they taste even better the next day. They keep well for up to 1 week.

How to serve nutmeg and currant Easter biscuits

When you’re ready to enjoy, sprinkle your traditional Easter biscuits with a dusting of icing sugar. Place them on a serving platter and enjoy with an afternoon cup of tea or coffee. If you’re gifting these to friends and family, package up 4-5 biscuits into a food-safe box or plastic sleeve and secure with a bow.

If you love our nutmeg and currant Easter biscuits, try this

For more Easter baking recipes to enjoy, explore our selection of sweet treats:

3 cups (450g) plain flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
225g salted butter, at room temperature
1 cup (220g) caster sugar, plus 2 tbs extra, to sprinkle
2 eggs
3/4 cup (110g) currants
Finely grated zest of 1 lemon

Method

1.

Sift the flour and spices into a bowl. In a separate bowl, beat butter and sugar with handheld electric beaters until thick and pale, then add eggs, one at a time, beating well after each addition. Fold in the flour mixture in 2 batches, then stir in currants and zest. Shape into a disc, enclose in plastic wrap and chill for at least 2 hours.
2.

Line 2 baking trays with baking paper.
3.

Divide dough into 4 portions. Roll out 1 portion to 4-5mm thick (keep remaining dough covered and chilled), then cut with a fluted 6cm round biscuit cutter and place on the trays. Repeat with remaining dough, re-rolling the trimmings to make about 40 biscuits. Chill for a further 15 minutes.
4.

Preheat oven to 180°C/160°C fan-forced.
5.

Sprinkle biscuits with extra sugar. Bake for 10 minutes, or until firm to touch but still pale. (Rotate trays halfway through baking, if necessary, to ensure even cooking.) Cool on trays for 5 minutes, then transfer to a rack to cool completely. The biscuits will keep in an airtight container for 3 days.