Every year, around the soft bloom of early spring, when the daffodils push up and hot cross buns begin to perfume every corner of the bakery, I return to one quiet ritual: baking Easter biscuits. But not just any biscuits. Nigella Lawson’s Easter Biscuits. These delicate, spiced shortbreads are more than a sweet treat – they’re a gentle nod to tradition, nostalgia and an age-old British custom I fell in love with almost accidentally.
I discovered them, appropriately enough while curled up with one of Nigella’s cookbooks on a rainy Good Friday afternoon. The recipe jumped out like a friend calling from across a garden party: lemon zest, mixed spice and a charming inclusion of currants. they felt comforting, cozy and yet festive in a quietly elegant way. Unlike the cloying richness of chocolate eggs or the flamboyance of an Easter cake, these biscuits are modest. They’re fragrant, buttery and somehow. and I can’t quite explain how. they taste like spring.
Traditionally, they were gifted to godchildren on Easter Sunday. I don’t have any godchildren but I do have nieces who’ve grown up expecting these biscuits each year. So, now it’s our tradition. And honestly? I wouldn’t have it any other way.
Nigella Easter Biscuits Recipe
Ingredients Needed
What I love most about these biscuits is how they rely on pantry staples. nothing too fancy but when brought together just right, they sing.
- 100g unsalted butter, softened (room temperature is your best friend here)
- 75g caster sugar, plus a little extra for sprinkling (I always have a jar just for biscuits!)
- 1 medium egg, separated
- Zest of 1 lemon (I use unwaxed. that citrus brightness is crucial)
- 200g plain flour (sifted, always. trust me, your dough will thank you)
- ½ tsp baking powder
- ½ tsp mixed spice (I make my own blend with cinnamon, nutmeg and a pinch of clove. a tiny tweak but it’s part of the magic)
- 50g currants (you can swap in sultanas but I find currants give a perfect pop)
Every time I measure out the ingredients, especially the currants, I remember the first year I made these. I was in a tiny kitchen in London, the kind with a wonky oven and zero counter space and the currants scattered everywhere like confetti. Now I bake in a quieter country kitchen but that scent – the spice and lemon hitting the warm butter – still makes me feel twenty-seven again.
Equipment Needed
No special kit required which makes this recipe all the more inviting.
- Mixing bowls (one medium, one small – nothing fancy)
- Electric hand mixer (or a good old-fashioned wooden spoon if you’re in the mood)
- Sieve (for that essential flour sift)
- Zester (or the fine side of a grater. I use my grandmother’s, it’s a bit rusty but it works like a charm)
- Biscuit cutter (Nigella suggests fluted, about 6cm. I use a vintage one I found in a flea market in Bath)
- Baking trays lined with parchment paper
- Rolling pin
- Cooling rack
If you’ve got a child or a partner with idle hands, this is the perfect recipe to get them involved. I usually draft in my niece to help cut out the shapes. we joke that she’s in charge of “aesthetic control”.
Instructions To Make Nigella Lawson’s Easter Biscuits
Alright, let’s dive in. Clear your counters, turn on your favourite spring playlist (I usually go for a little Simon & Garfunkel) and take your time with this. these biscuits like to be made slowly.
- Cream the butter and sugar until pale, fluffy and almost mousse-like. This is the base of everything – the silkiness here guarantees melt-in-the-mouth biscuits later.
- Beat in the egg yolk and lemon zest. Save the white. we’ll need it for brushing later. This is where the scent begins to build. that citrus hitting warm butter? Heavenly.
- Sift together your dry ingredients. flour, baking powder and mixed spice. then gently fold them into the butter mix. Add the currants last. Don’t overwork the dough; it should come together like shortbread. soft but not sticky.
- Wrap the dough in cling film and let it chill in the fridge for 30 minutes. A good moment for a cup of tea.
- Preheat your oven to 200°C (or 180°C fan). Dust your surface and roll the dough to about 5mm thick. Cut out your biscuits and place them on a lined tray.
- Brush with the reserved egg white and sprinkle a bit of caster sugar on top. that’s the sparkle you want after baking.
- Bake for 10-12 minutes until just golden around the edges. Cool on the tray for a minute, then transfer to a rack. Try not to eat three in the process. but no promises.
What I Learnt
The first time I made these, I rushed them. I skipped the chilling (rookie mistake) and didn’t sift the flour properly. They spread like wild things and came out more like sweet, spiced pancakes than proper biscuits. But I ate them anyway. with marmalade, oddly enough and a good book.
Now, I’ve learned that patience really is the hidden ingredient here. Chilling the dough makes the biscuits crisp; brushing the tops with egg white gives them their gentle shine and crunch. And more importantly, I’ve learned to embrace the ritual: to pause, to fold in currants slowly, to smell the zest before it hits the bowl.
I’ve also discovered they’re wonderful with a cup of Earl Grey and even better shared. They don’t last long in my house. not because they go stale but because the tin is always mysteriously empty within 48 hours.
FAQs
Can I Make Nigella Lawson’s Easter Biscuits In Advance?
Absolutely! These biscuits actually taste better after a day or two because the flavors have had time to meld. You can bake them ahead of time, store them in an airtight container, and they’ll keep fresh for up to a week. If you want to keep them even longer, you can freeze them too!
Do I Need To Use Mixed Peel In The Easter Biscuits?
Mixed peel is a key ingredient in Nigella’s recipe, giving the biscuits that lovely zesty, citrus flavor. If you’re not a fan of mixed peel or you can’t find it, you could substitute it with candied ginger or even dried apricots, but it won’t give you the exact flavor. If you’re really not into fruit in your biscuits, you can always leave it out, though!
Can I Substitute Butter For A Dairy-free Option In This Recipe?
Yes, you can use a dairy-free butter substitute to make this recipe suitable for a dairy-free diet. I’ve tried it with a few different brands, and it works just as well. The texture might change slightly, but the biscuits will still be delicious. If you’re vegan, make sure you also use a plant-based milk and egg replacer.
