Easter and spring are my favourite baking holidays, even more so than Christmas. So many flavours are starting to come back into season and it signposts a glorious transition into warmer months to come. But Easter baking also has wonderful parallels to autumnal flavours; spices, marzipan and dried fruit.
So while these biscuits are so happily named ‘Easter Biscuits’, I suppose you could enjoy them throughout all times of the year. Delightfully crisp, with a sugary coating – these are full of flavour from the spices, mixed peel and sultanas. Don’t like dried fruit? I imagine chocolate chips and stem ginger instead would be delicious too.
These biscuits are too easy to assemble, butter gets creamed, an egg gets chucked in and dry ingredients get folded. As this requires no chilling time, the dough is very soft so don’t be shy when dusting your worktop with flour.
– To keep dairy free, use a dairy free butter alternative such as flora dairy-free.