Easter biscuits recipe
After Jesus died, some of his friends took jars of spices to his tomb. Spices were very valuable and helped prepare someone for their resting place. It was a way of showing how much they loved Jesus. But when they got there, the stone had been rolled away – his body was gone!
Spices are mentioned lots of times in the Bible and are still used across the Middle East and North Africa today. We also use special blends of spices in the UK in traditional Easter recipes like hot cross buns, or the Easter biscuits below. Let’s get baking!
Ingredients
- 200g plain flour
- 100g butter
- 100g sugar
- 75g raisins
- 1 tsp mixed spice (see Easter activity book to make your own!)
- 1 medium egg
- 2 tbsp milk
Ingredients
- 200g plain flour
- 100g butter
- 100g sugar
- 75g raisins
- 1 tsp mixed spice (see Easter activity book to make your own!)
- 1 medium egg
- 2 tbsp milk
- Prepare the Dough
Sift the flour into a large bowl. Cut the butter into small cubes and add them to the flour. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, raisins, mixed spice, and cinnamon using a fork to ensure everything is evenly combined. - Mix the Wet Ingredients
Whisk the egg and milk together until combined. Pour this mixture into the dry ingredients and stir with a fork until the dough starts to come together. Gently press the mixture into a ball with your hands, then transfer it to a floured surface and knead lightly until smooth. Shape it into a round disc, wrap it in baking paper or a clean tea towel, and refrigerate for at least 2 hours or overnight. Do some of the activities from your A Very Middle Eastern Easter book while you wait! - Prepare for Baking
Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Grease two large baking trays with butter or line them with baking paper. - Roll and Cut the Dough
Lightly flour your work surface, then roll out half the dough to about ½ cm thickness. Use a fluted biscuit cutter to cut out rounds approximately 6-7 cm wide. Arrange them on the prepared baking trays, leaving a small gap between each biscuit. You should have around 28-30 biscuits in total. - Bake the Biscuits
Lightly sprinkle sugar over the biscuits before placing them in the oven. Bake for 10-12 minutes until the tops feel firm to the touch but remain pale in colour. Remove from the oven and transfer the biscuits to a wire rack to cool completely.
Store your biscuits in an airtight container for up to 3 days.
