Easter Biscuits Cookies Recipe

Celebrate the end of Lent with these delightful Easter Biscuits! These melt-in-your-mouth cookies are a perfect springtime treat, combining the bright citrus notes of lemon with the warmth of spice. Easily customizable – swap caraway for cinnamon to create your own unique flavor profile. A simple recipe perfect for bakers of all skill levels!

Prep Time 20 mins
Cook Time 25 mins
Calories 179.2 kcal
Protein 4g
Rating 3.0 (1 Reviews)
Easter Biscuits Cookies 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easter Biscuits Cookies

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How to Make Easter Biscuits Cookies

  1. Preheat your oven to 180°C (350°F, gas mark 4). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together 170g softened unsalted butter, 150g caster sugar, and the zest of 1 lemon until light and fluffy.
  3. Beat in 1 large egg until well combined.
  4. In a separate bowl, whisk together 350g all-purpose flour, 1 teaspoon caraway seeds (or 1 teaspoon ground cinnamon), and 75g currants.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  6. Lightly flour your work surface. Roll out the dough to approximately 5mm thickness. If the dough is too soft, chill it in the refrigerator for 15 minutes.
  7. Use a cookie cutter or a knife to cut out large rounds. Carefully transfer them to the prepared baking sheet.
  8. Prick each biscuit with a fork and sprinkle generously with 20g granulated sugar.
  9. Bake for 10-15 minutes, or until the biscuits are set and pale golden brown. Keep a close eye on them as ovens vary.
  10. Remove from the oven and let the biscuits cool on a wire rack before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

61g

Fat

18g

Carbs

9g