Sedgemoor Easter Biscuits Recipe (2024)

I have made these a few times now and they are a favorite. I use parchment paper to roll a log with the dough then chill it so I can slice and bake. I use a spoon to swirl the glaze on top. Is it Easter yet? ;-)

I made these 2 days ago and they are great. I followed the recipe exactly (except I streaked the icing across the cookies instead of covering the whole thing) and they're yummy. They are even grandson approved!

Sub orange or apple juice for the brandy and rough-chopped raisins (any color) or fried cranberries for the currants.

DRIED cranberries, not fried. Note to self: always proofread before hitting the "send" key.

From Florence: You can use a food processor in Step 2 but when you add the butter it's best to pulse the mixture to get the crumbly consistency, not just let it rip.

These biscuits are absolutely delicious and delightful, something you'd expect to show up in a Jane Austen novel. The dough was sticky but chilling first and rolling on floured board helped. Don't roll too thinly or the biscuit gets dry. The biggest issue was the bottoms burned so I cooked second batch for 20 min. only.

Can regular whole wheat / white flour be used instead of the pastry type ?

dough definitely needs to be chilled before cutting, shaping. great recipe.

Barb, the currants used are Zante style. In Britain, Ireland, Australia and New Zealand they are just called currants or dried currants. They have a distinct taste compared to other dried grapes (raisins and sultanas).Black, red and white currants are always written about with the colour reference. I don’t think I’ve ever seen them sold dried, just fresh or in jams and cordials. Bet they’re good dried too!

This recipe is a keeper! I too, rolled the dough into a log, chilled and sliced and baked. I used a pastry brush for the glaze. These are fantastic and were a big hit with friends and family.

So good! Doubled recipe, chilled for an hour, rolled 1/2 out at a time on well floured parchment (2 half sheets put together). I wanted smaller cookies-used a Matfer 50 fluted cutter-2". Taking my time, flouring the cutter every 2 or 3 firm cuts. Made all my rounds, then lifted with a floured spatula. Baked 10 mins. They don't spread, 2 dozen/sheet on nonstick baking sheets. Left on tray for a minute or so (less breakage) and then held individually to paint one heavy coat of glaze. Yum

Dough is definitely easier to handle and cut if chilled. Rolling in a log would be a plus. fluted is attractive but not necessary.

Bob's Red Mill makes whole wheat pastry flour. I got some at our local supermarket.

Dried currants always refer to Zante currants (unless otherwise specified, which I've never seen)

I made these for Easter as written and they were great! Loved the chewy texture.

Can you freeze these?

I made a GF version of these on Easter morning, using 2/3 c. Bob's Red Mill 1:1 flour, 1/2 c. sweet rice flour, 1/4 c. almond flour. We couldn't find currants, so subbed finely chopped dried apricots. They came together beautifully. Next time I may use a bit less sugar and a bit more salt. May skip the glaze altogether. It is a lovely finish, but perhaps a bit too sweet. Lastly, 3/8" seems a bit thick compared to other recipes for trad'l Easter biscuits. I will make these again. Satisfying!

I substituted - 50/50 mix of whole wheat flour & all purpose flour for the whole wheat pastry flour- chopped dried cranberries for currants- dark rum for brandy They came out delicious and I will be doubling my recipe next Easter to share with friends!

I was out of whole wheat pastry flour but subbed 1/2c white pastry flour with 1/4c whole wheat flour and it worked well. I put 3/8” bands on my rolling pin so I know the thickness was right but for some happy reason, I got 28 cookies even with a 2-1/2” fluted cutter. I just made 1-1/2 times the icing to coat them all twice. They are great cookies and my husband is happy!

I made these biscuits for an early Easter celebration this year; and to quote my sister and brother-in-law, “They are the best biscuits I will ever eat!”. Great recipe. Followed it to the letter. Thank-you to NYTCooking and the inventors of this Easter treat.

I made these with dried cherries and cranberries, rough chopped and soaked in cognac; rolled the dough in parchment and chilled then cut discs approx 1/2 thick before baking. These were delicious! Might try them next time adding mini dark chocolate chips.

Dry when cut too thinly . Make them about 1/2” thick. Love the taste because they are not sticking sweet. Would be good with coffee or tea. A simple recipe and be sure to chill the dough before cutting out . Very interesting recipe.

I used white whole wheat flour and raisins. Instead of brandy, I used lemon juice, which I wouldn't recommend. It wasn't bad, but the lemon flavor was more pronounced than I expected.

Made as directed, except I didn’t have brandy so used apple whiskey. For the pastry flour I used teff, turned out great. This only made 17 cookies for me. Also, not sure why my icing looks so different from pictured- mine is very thin unlike the opaque shown in the image. Perhaps I was meant to do more than 2 coats and that would explain why I only used up about half. All that said, these are delicious and I want to make them year round!

Steam currents if very dry

I made these in advance for Easter and froze them. Still very delicious. Also did not frost them but they were sweet enough. Probably would have looked nicer with the glaze. Also, I used dried cherries instead of currents. This is a great recipe!

Made these to take to an Easter gathering and they were definitely a hit.Used raisins as I did not have currents and they worked well. Liked the idea of rolling the dough into a log and then slicing it - less time consuming and my cookies cutter didn’t do well going through the raisins at times. Definitely a “keeper”!

Have made these many times since the recipe first appeared, Absolutely delicious cookies, frosted or not, and taste not only like Easter but a bit like Christmas too. If you don't have whole wheat pastry flour use a little less whole wheat flour -- gives the cookies a little heft. Yum yum!

I made these today for an Easter Celebration with family tomorrow. My husband & I agree with other comments. These are a keeper! Will be making them a tradition now. How long should I wait for the second glaze to set before tying them in bundles of three please?