Cute and Delicious Easter Biscuit Recipes

Whether you’re spending the Easter festivities with friends, family or you’re simply looking for some fun Easter treats to bake with the kids, look no further. In this blog, we’ll help you get into the Easter spirit with these cute, delicious Easter biscuit recipes and explain how you can decorate your unique biscuits.

So, what are some delicious easter biscuit recipes? In our opinion, the best Easter biscuit recipes are those that are cute, colourful, and easy to bake with the kids. Why not try a classic, simple biscuit recipe, or follow baking goddess Mary Berry’s favourite lemon currant Easter biscuit recipe to wow all of the family this Easter. 

Read on to enjoy these cute, delicious Easter biscuit recipes, both of which are easy to bake in whichever Aga cooker you have at home.

DELICIOUS EASTER BISCUIT RECIPES THAT LOOK AS GOOD AS THEY TASTE

Recipe 1 – Easter Biscuits 

This classic biscuit recipe is the perfect choice for anyone looking to make and decorate some delicious easter biscuits for all of the family to enjoy.

[makes 18 biscuits]

Ingredients:

• 300g plain flour, plus extra for dusting
• 150g white caster sugar
• 150g slightly salted butter, chopped
• 1 large egg
• 2 tsp vanilla extract (or vanilla bean paste)

Method:

1. Using your weighing scales, weigh the flour and sugar and put it into a big mixing bowl.
2. Add the butter and rub the mixture together with your fingertips until it looks like wet sand – no buttery lumps!
3. Beat the egg with the vanilla extract in a separate bowl and then add to the mixture.
4. With a cutlery knife, mix the ingredients slightly and then use your hands to knead the dough together. (Top tip – Try not to overwork the dough or the biscuits will be tough).
5. Shape the dough into a disc, wrap in cling film and chill for at least 15 minutes.
6. Place a baking sheet on a grid shelf on the floor of the roasting oven to heat up. Line two baking trays with parchment paper.
7. Dust a work surface with flour. Half the dough and then roll one half out to the thickness of a £1 coin.
8. Get yourself an egg shaped cookie cutter (You can find one here). Or if you don’t fancy buying one, you could use a cardboard template to cut around instead. Stamp out as many cookies as possible, then transfer them to one of the baking trays. (Top tip – Remember to leave a gap between the biscuits so they can cook properly). Then repeat with the other half of the dough.
9. For jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (this is where the yolk would be!)
10. Bake the biscuits for about 10-12 mins or until they look lightly golden. Cool the biscuits on the sheets for 10 minutes and then transfer them to a wire rack to cool fully.

For instructions about how to decorate your biscuits, see below under ‘How to Decorate Easter Biscuit Recipes’.

Recipe 2 – Mary Berry’s Traditional Easter Biscuits 

For anyone looking to bake more traditional Easter biscuits this April, Mary Berry’s Easter Biscuits Recipe has got you covered.

[makes 24 biscuits]

Ingredients: 

• 100g unsalted butter, softened
• 75g caster sugar, plus extra for sprinkling
• 1 free-range egg, separated
• 1 small unwaxed lemon, finely grated zest only!
• 200g plain flour, plus extra for dusting
• 50g currants
• 1-2 tbsp milk

Method:

1. Place a baking sheet on a grid shelf on the floor of the roasting oven to heat up. Line three baking trays with parchment paper.
2. Mix the softened butter and sugar in a large bowl and beat together until well combined and fluffy.
3. Add the egg yolk and lemon zest. *Tip for separating eggs – crack the egg on a sharp-edged bowl and tip the yolk from shell to shell until you are left with the yolk. Remember to save the egg white. *Top zesting tip – use a zester to zest your lemon. If you don’t have one, use a vegetable peeler and then use a sharp knife to cut the peel into long thin strips.
4. Sift the flour and mix well. Stir in the currants and enough milk to create a fairly soft dough.
5. Knead the dough on a floured work surface and using a rolling pin, roll out the dough until 5mm/1/4 inch thick.
6. Using a 6cm/2½ inch fluted cutter, cut out 24 rounds. Place the biscuits on a baking tray using a palette knife.
7. Bake the biscuits for around 8 minutes. Remember to keep an eye on them; they burn quickly!
8. Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white.
9. Sprinkle over the caster sugar before placing the biscuits back in the oven for another 5 mins, until they look pale golden brown and cooked through.
10. Leave the biscuits to cool on the trays for a few minutes before lifting them onto a wire rack to cool fully.

HOW TO DECORATE EASTER BISCUIT RECIPES

Looking for an activity to keep the kids busy? We’ve got you covered. These decoration options for Recipe 1 Easter Biscuits are a great way to get creative and probably, a little bit messy!

Option 1 – Icing 

If you want your biscuits to be fun and colourful, this is the option for you. (Top tip – Use pastel colours to make the biscuits more Eastery!)

Ingredients:

• 500g royal icing sugar
• Your favourite food colouring gels

Method:

1. Add enough water to the icing sugar to make a thick icing. Move about a third of the icing into a piping bag (preferably one fitted with a very small round nozzle!) Pipe an outline around the biscuits and draw patterns in the middle. These can be lines, spots or zigzags – time to get creative! Then leave the biscuits to dry for about 10 mins.
2. Divide the remaining icing between as many colours as you would like to use and then use the gels to dye them. Add a few drops of water to make the icing a little runny and then transfer them to the piping bags. With the coloured icing, fill the empty spaces on the biscuits. [Top tip – you may want to use a cocktail stick for more precision!]
3. Leave the biscuits to dry for a few hours.

Option 2 – Jammy middle 

If you want your biscuits to resemble real eggs this Easter, this is how to do it….

Ingredients:

• Icing sugar for dusting
• 400g apricot jam or lemon curd

Method:

1. Dust the biscuits with holes in the middle with a heavy coating of icing sugar.
2. Spread the jam or curd generously over the whole biscuits.
3. Sandwich the dusted biscuits (with holes) on top of the jam/curd biscuits. Your double tiered biscuit should look like an egg – the icing sugar resembles the egg white while the curd/jam resembles the yolk.

WHY BAKING IS BETTER USING AN AGA COOKER

According to a recent study from researchers at the National Centre for Food Manufacturing (University of Lincoln), there is scientific evidence to prove that Aga cookers ‘treat food differently by using gentle, radiant heat and locking in all the moisture, flavour and goodness of food’.

As a result, it is safe to say that Aga cookers are perfect for baking because you can achieve 2 key things that all bakers strive for:

1. The right colouring (that golden brown glow we are all looking for)
2. A more even bake (the biscuits/cakes are baked just the right amount)

Learn more about baking with Aga cookers in our recent blog, Can You Make Bread in an Aga Cooker, where we go into more detail about how to bake bread in our reconditioned Aga cookers.

RECONDITIONED AGA COOKERS AT RANGE EXCHANGE

What better way is there to celebrate the beginning of Spring than by checking out Range Exchanges’ showroom-standard reconditioned Aga cookers. Whether it is for your Easter roast or you want to try out some of these delicious Easter biscuit recipes, there are plenty of models to choose from. Take a look at our traditional oil or gas models, or New Gen models like eControl and Total Control.

Take a look at our range online today, or get in touch with us for more information.