Do you ever crave something that's both tangy and sweet, with a burst of flavor in every bite? You are going to adore these English Easter Biscuits, velvety lemon cranberry cookies with the perfect crunch.
These cookies combine tangy lemon and cranberries in a sweet and crunchy cookie, creating a mouthwatering sensation that is hard to resist.
So grab your apron and get ready to satisfy your sweet tooth with these delectable English Breakfast cookies adapted for American cooks.
Biscuits versus Cookies
Are they biscuits or cookies? Which side of the Atlantic are you on? In the UK they are biscuits in the US they are cookies.
About English Easter Biscuit Recipe
This recipe is an American adaptation of Mary Berry's recipe. Fans of the Great British Bake Off will immediate recognize the name of one of the original judges; renown in Britain as a chef, baker, food writer and cookbook author.
I adapted the ingredients, amounts, cooking temperature, etc. for what is more familiar to those of us in the United States.
Substitutes for Currants
Since this recipe is English, I would assume that it is traditional to use dried black currants (family: Grossulariaceae, genus: ribis). They are not easy to find in the United States, or are prohibitively expensive.
Zante currants can sometimes be found, but these are actually Corinth grapes, Vitis vinifera, not true currants.
So, what should you use instead? Suitable replacements, that would taste good with lemon are: raisins, dried cranberries or dried cherries.
I went with cranberries for the tanginess similar to blackcurrants.
More Easter Dessert Recipes from #OurFamilyTable
Celebrate Easter with these sweet treats:
Delicious Easter Dessert Recipes
- Easter Egg Surprise Cookies from Hezzi-D's Recipe Box
- Easter Pavlova from Art of Natural Living
- Frog Eye Salad from Palatable Pastime
- Italian Easter Bread from Jen Around the World
- Strawberry Icebox Cheesecake from A Kitchen Hoor's Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
Ingredients
- 4 ounces unsalted butter (softened)
- โ heaping cup granulated sugar (plus extra for sprinkling)
- 1 large egg (separated)
- 1 tablespoon finely grated lemon zest (from 1 small lemon)
- 1ยพ cup flour (plus extra for dusting)
- ยผ cup dried cranberries (or currants, raisins, dried cherries)
- 1-2 tablespoon milk (if needed)
Instructions
- Preheat the oven to 400โ. Line baking sheets with silicon baking mats or parchment paper.
- In a medium mixing bowl, beat the butter and sugar until well combined and fluffy. Beat in egg yolk and lemon zest.
- Sift in the flour and mix well to make a soft dough. Stir in the currants. If needed add milk a tablespoon at a time.
- On a floured work surface, roll out the dough to ยผ inch thick. Using a 2 ยฝ inch fluted cutter, cut out the dough and transfer to the baking sheets.
- Bake for 8 minutes, immediately remove cookies from oven.
- Lightly beat the egg white using a fork. Brush the tops with the beaten egg white. Sprinkle with additional sugar and return to the oven.
- Bake until pale golden brown, about 5 minutes
- Let cookies cool on the baking sheets for a few minutes, then move to wire racks to cool completely.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Christie
The flavors in these biscuits made them perfect year round! And perfect with a cup of tea!