Mary Berry Easter Biscuits Recipe

The Mary Berry Easter Biscuits Recipe is a delightful way to celebrate the holiday with a classic British treat. These biscuits are crisp on the outside, tender in the middle, and have a lovely hint of spice from the mixed spice and currants. The technique of creaming the butter and sugar together ensures a light, airy texture in the finished biscuit.

Perfect for sharing with family and friends, these biscuits fill the kitchen with a warm, spicy aroma as they bake. The addition of currants gives a lovely chewy texture and a burst of sweetness in every bite. Mary Berry’s method of chilling the dough before baking helps the biscuits hold their shape and prevents them from spreading too much in the oven.

Ingredients

For the Biscuits

• 100g unsalted butter, softened
• 75g caster sugar
• 1 large egg, separated
• 200g plain flour
• 1 tsp mixed spice
• 50g currants
• 2 tbsp milk
• 1 tbsp caster sugar, for sprinkling

How to Make Mary Berry Easter Biscuits Recipe

Prepare the oven and tray

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper. This ensures the biscuits bake evenly and don’t stick to the tray.

Cream butter and sugar

In a bowl, cream together the softened butter and caster sugar until light and fluffy. This step incorporates air into the mixture, which helps create a light biscuit.

Add egg yolk and flour

Beat in the egg yolk, then sift in the plain flour and mixed spice. Mix until a soft dough forms. The mixed spice adds a warm, aromatic flavour that is characteristic of Easter biscuits.

Incorporate currants

Fold in the currants gently, ensuring they are evenly distributed throughout the dough. This prevents clumping and ensures each biscuit has a nice amount of currants.

Chill the dough

Wrap the dough in cling film and chill in the fridge for 30 minutes. Chilling the dough helps the biscuits keep their shape and prevents spreading during baking.

Roll and cut the biscuits

Roll out the dough on a lightly floured surface to about 5mm thick. Use a round cutter to cut out the biscuits and place them on the prepared baking tray.

Brush with egg white

Lightly beat the egg white and brush over the tops of the biscuits. This gives them a lovely sheen and helps the sugar stick.

Sprinkle with sugar

Sprinkle the biscuits with a little caster sugar for a sweet, crunchy topping.

Bake the biscuits

Bake in the preheated oven for 10-12 minutes until lightly golden at the edges. Overbaking will make them too hard, so keep an eye on them.

Cool and enjoy

Transfer to a wire rack to cool completely. The biscuits should be crisp on the outside and tender in the middle, with a warm, spiced aroma.

Recipe Tips

• Use softened butter for easier creaming with sugar — this helps incorporate air for a light texture.
• Chill the dough before baking — it prevents the biscuits from spreading too much in the oven.
• Roll the dough evenly to ensure consistent baking — uneven thickness can lead to some biscuits being undercooked.
• Brush with egg white for a shiny finish — it also helps the sugar topping stick.
• Keep an eye on baking time — overbaking will result in hard biscuits.
• Ensure even distribution of currants — this prevents clumping and ensures each biscuit has a nice amount of currants.

Healthy Alternatives / Variations

• Add a teaspoon of vanilla extract for extra flavour.
• Substitute raisins for currants for a different texture.
• Add a pinch of cinnamon for a warmer spice profile.
• Use lemon zest instead of mixed spice for a citrusy twist.
• Try adding a tablespoon of chopped nuts for added crunch.

Ingredient Substitutions

• Use brown sugar instead of caster sugar for a deeper flavour.
• Replace mixed spice with pumpkin spice for a seasonal variation.
• Substitute butter with margarine for a dairy-free option.
• Use sultanas instead of currants if preferred.

How to Serve

Serve these delightful Easter biscuits with a cup of tea or coffee for a lovely afternoon treat. They also make a perfect addition to an Easter brunch spread, bringing a touch of tradition to the table.

Pairing Ideas

Pair these biscuits with a light, fruity tea like Earl Grey or a refreshing herbal blend. They also complement a glass of cold milk or a creamy hot chocolate for a comforting snack.

How to Store Leftovers

Room Temperature

Store the biscuits in an airtight container at room temperature for up to a week. This keeps them crisp and fresh.

Freezer

Freeze the baked biscuits in a sealed container for up to 3 months. Thaw at room temperature before serving.

Reheating

To refresh, warm the biscuits in a preheated oven at 160°C for 5 minutes.

Nutrition (per serving, approx.)

• Calories: 150 kcal
• Carbohydrates: 20g
• Protein: 2g
• Fat: 7g

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough up to 2 days in advance and keep it chilled in the fridge. This can actually enhance the flavour as the spices infuse the dough.

What if I don’t have mixed spice?

You can make your own by combining equal parts of cinnamon, nutmeg, and allspice. This will give you a similar warm, aromatic flavour.

Can I use a different type of sugar?

Yes, you can use granulated sugar instead of caster sugar, but the texture might be slightly different. Caster sugar dissolves more easily, giving a finer crumb.

How do I prevent the biscuits from spreading?

Chilling the dough is key to preventing spreading. It firms up the fat in the dough, helping the biscuits maintain their shape during baking.

Mary Berry Easter Biscuits Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Easter Biscuits Recipe offers crisp, tender biscuits with a hint of spice and currants, perfect for Easter.

Ingredients

• 100g unsalted butter, softened

• 75g caster sugar

• 1 large egg, separated

• 200g plain flour

• 1 tsp mixed spice

• 50g currants

• 2 tbsp milk

• 1 tbsp caster sugar, for sprinkling

Directions

• Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment.
• Cream together the softened butter and caster sugar until light and fluffy.
• Beat in the egg yolk, then sift in the plain flour and mixed spice, mixing to form a soft dough.
• Fold in the currants gently to distribute evenly throughout the dough.
• Wrap the dough in cling film and chill in the fridge for 30 minutes.
• Roll out the dough to about 5mm thick and cut out biscuits with a round cutter.
• Lightly beat the egg white and brush over the tops of the biscuits.
• Sprinkle the biscuits with a little caster sugar.
• Bake for 10-12 minutes until lightly golden at the edges.
• Transfer to a wire rack to cool completely.

Notes

• Use softened butter for easier creaming with sugar — this helps incorporate air for a light texture.
• Chill the dough before baking — it prevents the biscuits from spreading too much in the oven.
• Roll the dough evenly to ensure consistent baking — uneven thickness can lead to some biscuits being undercooked.
• Brush with egg white for a shiny finish — it also helps the sugar topping stick.
• Keep an eye on baking time — overbaking will result in hard biscuits.
• Ensure even distribution of currants — this prevents clumping and ensures each biscuit has a nice amount of currants.