There are too few biscuit-eating opportunities in life these days, so I am grabbing hold of Easter Monday with both hands and finding a little time to bake a batch of Easter biscuits.

These lovely, lightly spiced, currant-studded biscuits were traditionally made for Easter Day, but because many of us are traditionally too full of hot cross buns and Easter eggs to worry about biscuits as well, I have decided that tradition should bow to the needs of the people, and move to Easter Monday.

Perfectly round, flat, even, and with a soft, biscuity, sugary crunch, they are close to the perfect biscuit, and so much more enjoyable than anything you could possibly buy. Bought biscuits these days are so full of strange fats and additives that I wonder why we have been conned into thinking of them as a treat or a reward.

With these biscuits, there is no possible debate. They are a treat, and a reward.

As for the all-important timing of your personal biscuit moment, I believe these to be the perfect mid-afternoon biscuit.

You know that time when lunch has been digested, but supper still seems a long way away; when you are feeling a touch self-righteous after that long, brisk walk; and now there is a good film or a good book ready to curl up with — and a pot of fine tea on the way? Now that is a true, bona fide biscuit opportunity, and must not be wasted.

EASTER BISCUITS

Prep: 20 min
Cook: 15 min

Makes 10-15
Serve with a pot of your finest, most fragrant tea

100g butter
80g caster sugar
1 egg yolk
150g plain flour
½ tsp baking powder
1tsp mixed spice
100g currants
1 extra tbsp caster sugar

METHOD

To make the biscuits, heat the oven to 170C/Gas 3. With an electric mixer, beat the butter and sugar until pale and fluffy. Beat in the egg yolk. Sift together the flour, baking powder and mixed spice.

Add the flour mixture to the butter mixture, mixing well with a knife. Mix in the currants, squishing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.

Roll out finely on a lightly floured bench (best done under a sheet of clingfilm) and cut into 6cm or 8cm rounds with a plain or fluted biscuit-cutter.

Place on a baking tray lined with greaseproof paper, and sprinkle with caster sugar. Bake for 12 to 15 min until just cooked, but not browned.

Carefully transfer to a wire rack — the biscuits should still be a little soft but will become crisp as they cool.

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