The history of the Easter biscuit

The history of the Easter biscuit

When you think of Easter treats, you’re more than likely think of hot cross buns or Simnel cake, but there is another traditional sweet treat that is often given to guests on Easter Sunday, the Easter biscuit.

Origins and recipe

The Easter biscuit originated in the west country and is made from flour, butter, egg yolk, baking powder and sugar.

They are lightly spiced and have a soft, biscuity, sugary crunch. Some traditional recipes originate from the Somerset area and include cassia oil, in the belief that it was used in the embalming process when cleaning Jesus’ body after his crucifixion.

Cassia oil

Throughout the centuries Bristol was a landing point for many imports, including sugar, spices, dried fruits and cassia oil, which is a product of Asia.

Cassia oil comes from the ‘Chinese Cinnamon’ plant and was a poor man’s substitute for expensive cinnamon.

Traditional versions

The original Easter biscuits are a shortbread-type with currants and are quite different from the iced, brightly-coloured bunny and chick biscuits that have become more popular in recent years.

Easter biscuit recipe

Easter biscuits are super simple to make too. This BBC Good Food recipe is really worth a try:

Ingredients

  • 250g unsalted butter, softened
  • 140g golden caster sugar, plus extra for sprinkling
  • 1 medium egg, separated and beaten
  • 1 lemon, zested
  • A generous grating of nutmeg
  • 300g plain flour, plus extra for dusting
  • ½ tsp fine salt
  • 60g currants

Method

  • Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
  • Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins. – what is a puck shape?
  • Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
  • Bake for seven mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for seven-eight mins or until lightly golden brown. Leave to cool on the trays for five mins then carefully transfer to a wire rack to cool completely.