Spiced Easter Biscuits

Sultanas and raisins are divisive, and while I do enjoy both, I often find they're used in the wrong way or in to large a quantity in many recipes. What I love about this recipe, however, is that the dried fruit cooks and becomes chewy, crunchy and so tasty! 

While they may have 'Easter' in the name, these biscuits are lovely any time of year. They're so easy to make, are perfect for morning tea and store for up to a week with no trouble at all. Sprinkle with sugar if desired and enjoy with a cup of tea.


  • 100g vegan butter
  • 100g caster sugar
  • 190g plain flour
  • 1/2 tsp cinnamon powder
  • 1/4 tsp all spice powder
  • 1/8 tsp nutmeg powder
  • 1/2 tsp lemon zest
  • 1/2 tbs lemon juice
  • 80g sultanas or currants


  • Preheat oven to approximately 180 degrees Celsius and line a large baking tray.
  • Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer at the ready.
  • Beat until butter and sugar come together, then slowly add flour, cinnamon, all spice, nutmeg, zest and juice, and mix until a crumbly mixture forms.
  • Add sultanas and mix with a spatula until just combined. Wrap the dough in plastic wrap or baking paper and rest in refrigerator for 30 minutes.
  • Roll out dough and cut into 24 (or more or less, depending on the size of your cookie cutters and how thick the dough is) pieces and place onto prepared tray.
  • Bake for 15 minutes, then remove from the oven and leave to cool completely.
  • Store in a jar or container at room temperature for up to 1 week.

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