225g/8oz self-raising flour, sieved

1tsp mixed spices

115g/4oz unsalted cold butter, cubed

115g/4oz caster sugar

55g/2oz currants

1 egg, beaten

Zest of one lemon, finely grated, and juice

Caster sugar to sprinkle once baked


1. Preheat the oven first to 170C/gas mark 4.

2. Rub in the cold butter with the flour to a fine bread crumb with your fingertips.

3. Stir in the sugar, mixed spices, lemon zest and currants and mix well.

4. Add the beaten egg and lemon juice to form a soft ball. Note: A little milk might be needed if the dough is a little dry depending on the size of your egg.

Roll out with a little flour to the thickness of the fruit, then stamp out the biscuits using a fluted 10cm/4-inch cutter dipped in flour first.

5. Place onto baking trays with parchment paper or lightly dusted with flour, allowing room to bake.

6. Bake for around 12 to 15 minutes until golden colour, be careful not to over bake as they burn Misshaped biscuits can be cut again once baked for the oven for a uniformed shape''.

7. Once baked sprinkle well with caster sugar and allow to cool on the baking tray.

8. Store in an airtight container or make Easter gifts by wrapping them in a plastic gift bags and sealing them with a yellow ribbon.

Baker Mike’s top baking tips

* It is important to sieve any flour when baking due to it being compacted tightly for transportation.

* Cold butter will always rub-down to very fine breadcrumbs using your fingertips only.

* Kids’ Easter bunny and egg-shaped biscuits can be made by missing out the fruit and decorating by dipping in melted chocolate and piping on coloured icing and sprinkles.

* Every oven varies in temperatures and baking times, go with your eyes and senses.

* Rotate your baking trays for an even bake if you don't own a fan assisted oven.

* Invest in the best eggs and Fairtrade chocolate you can afford.