Easter Biscuits II is a traditional British recipe for a classic flour and butter biscuit (cookie) that's enriched with eggs and flavoured with mixed spice and currants and which is typically served at Easter time. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Biscuits II.
Sift the flour, salt and spice into a bowl. Rub in the butter then add the sugar, currants and lemon zest. Beat the egg and milk together then add this to make a pliable dough.
Tip the dough onto a floured surface and roll out to just under 5mm thick. Cut out biscuits using a 7.5cm diameter fluted cutter and transfer to lightly greased baking sheets. Use the scraps to make more biscuits. Bake in an oven pre-heated to 190°C for 10-12 minutes, or until lightly golden. Allow to cool completely on a wire rack.
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