Traditionally, Easter biscuits are made with currants but this version is made with wild blueberries. Watch out though – one mouthful and you’ll be hooked!

15 minutes preparation time plus chilling
18 minutes cooking time
81 Kcal per biscuit
4.1g fat per biscuit of which 2.5g is saturated
Makes 24–6 biscuits
Dough is suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mixed spice 1 tsp
Butter 110g (4oz)
Caster sugar 110g (4oz), plus extra for sprinkling
Lemon 1, grated rind
Wild blueberries 75g (3oz) (see Cook’s Tips)
Egg 1, beaten

1 Sift the flour and spice into a large bowl. Add slivers of butter and then rub it in with your fingertips. Stir in the sugar, lemon rind and blueberries and then add the egg and mix to a firm dough.

2 Knead the dough briefly on a lightly floured surface and shape into a sausage about 20cm (8in) long and about 5cm (2in) wide. Wrap in cling film and chill in the fridge for an hour or in the freezer for half an hour.

3 Preheat the oven to 180°C/350°F/ Gas 4 and lightly grease a large baking sheet. Unwrap the chilled dough and cut into 5mm (1⁄4in) thick slices. Put them on the baking sheet, spaced a little apart.

4 Bake the biscuits for 15–18 minutes until they are pale golden in colour. Cool on the baking sheet for a few minutes, sprinkle with a little caster sugar and then transfer the biscuits to a wire rack to cool.

Cook’s tips
•The wild blueberries in this recipe are semi-dried and they are available in tubs in the same fixture in the supermarket as the dried fruits.
•Use currants or add orange rind if you like.
•For a more fancy biscuit, roll out the dough and cut with a shaped cutter.

Recipe taken from Year Round Dairy Cookbook

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