Easter Biscuits


Easter Biscuits

Spiced biscuits are an all-year-round favourite, and you can use any cutter shapes you like. Animals are fun to decorate but any will work. Mild spices, like the ginger in this recipe, are a great way to introduce more flavour to foods. Let’s swap bland and boring for tasty and tantalising!

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65g soft butter
50g soft dark brown sugar
4 tbsp golden syrup
1 egg yolk
175g plain flour
1 tsp ground ginger
½ tsp bicarbonate of soda
generous pinch of salt


  1. Measure the butter and sugar into a large bowl and beat with an electric whisk until pale.
    Add the golden syrup, egg yolk, flour, ginger, bicarbonate of soda and salt and beat again until a dough forms.
  2. Mould the dough into a large ball with your hands, wrap in clingfilm and chill for at least 30 minutes.
  3. Preheat the oven to 180°C/Fan 160°C/Gas 4 and line two baking sheets with non-stick paper.
  4. Place the dough on a floured work surface and, starting in the centre of the dough and rolling evenly outwards, roll the dough to a thickness of about 3mm.
  5. Cut into shapes using cookie cutters. Re-roll the trimmings until all the dough is used up.
  6. Place the cookies on the baking sheets and bake for about 10 minutes, until golden.
  7. Remove from the oven and leave to cool slightly on the tray before transferring to a wire rack to cool completely.

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