Archive of BBC Food Recipes

Mary Berry’s Easter biscuits

Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 x 6cm/2½in biscuits
From Mary Berry's Easter Feast
These buttery lemon biscuits are so easy to make and take very little time. Dust with caster sugar to serve.


  1. Preheat the oven 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick paper.

  2. Measure the butter and sugar into a bowl and cream until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well to combine. Stir in the currants and enough milk to make a fairly soft dough.

  3. Knead the dough on a floured work surface and, using a rolling pin, roll the dough until about 5mm/¼in thick. Using a 6cm/2½in round fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife.

  4. Bake the biscuits for about 8 minutes. Meanwhile, lightly beat the egg white using a fork.

  5. Remove the biscuits from the oven and brush the tops with beaten egg white. Sprinkle over the caster sugar and return to the oven for further 5 minutes, or until pale golden-brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift on to a wire rack to cool completely.


  • 100g/3½oz butter, softened
  • 75g/2½oz caster sugar
  • 1 free-range egg, separated
  • 1 small lemon, finely grated zest only
  • 200g/7oz plain flour, plus extra for dusting
  • 50g/1¾oz currants
  • 1-2 tbsp milk
  • caster sugar, for dusting

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Mary Berry’s Easter biscuits

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