Delicious, buttery little biscuits at Easter time.



Step 1

Preheat the oven to 200C/ 180C Fan/Gas 6. Trim the carrots and peel. Line a baking tray with parchment paper.

Step 2

Add the butter and sugar into a mixing bowl. Beat together until light and fluffy.

Step 3

Add the egg yolk and beat well.

Step 4

Sieve the flour and mixed spice into the bowl. Stir and combine ingredients. Then stir in the currants.

Step 5

Roll out the dough on a floured surface to a thickness of about 1.5cm.

Step 6

Press a pastry cutter or cup through the dough to make circles. Then gently pop them onto the baking tray. Use any offcuts to make more biscuits.

Step 7

Bake for 10-12 minutes.

Step 8

Remove  from the oven. Using a pastry brush, brush the biscuits with egg white. Then sprinkle over the lo han blend. Pop into the oven for a further 2 minutes. Leave to cool and enjoy.



  • 100g butter
  • 100g lo han blend
  • 1 egg yolk
  • 200g Plain White Flour
  • ½ tsp mixed spice
  • 50g currants


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