
Often associated with the West Country, these biscuits were traditionally eaten on Easter Sunday.
Serves
25
Prep
15 minutes
Cook
7-9 minutes
Nutritional Information:
Each 19g serving contains (excludes serving suggestion)
- KCal
- 72
- Carbs
- 9.3g
- Fibre
- 0.9g
- Protein
- 1.4g
- Fat
-
3.0g
(Medium)
- Saturates
-
0.3g
(Medium)
- Sugars
-
3.5g
(Medium)
- Salt
-
0.01g
(Low)
Ingredients
Ingredients
- 6 tbsp rapeseed oil
- 1 egg
- 50g soft brown sugar (10 heaped tsp)
- 1.5 –2 tsp stevia or other sweetener (equivalent to 5 heaped tsp sugar)
- finely grated zest 1 lemon
- juice half lemon
- 200g wholemeal flour
- 1 rounded tsp mixed spice
- 40g currants
- 10g chopped mixed citrus peel
- 1 tbsp plain flour for rolling
- 1 tsp caster sugar
Method
Method
Recipe tips
- You could use a shaped cookie cutter, such as a rabbit or duck to make fun Easter biscuits for children.
- If you don’t have currants, raisins or sultanas work just as well, or use 50g mixed dried fruit instead of the currants and mixed peel.
- Freezing instructions: Suitable for freezing once cooked. Freeze in individually wrapped portions. Defrost for 2 hours, or in the microwave.