Here’s a lovely Easter biscuit recipe, based on a speciality from Sedgemoor, over the border on the Somerset Levels. Traditionally, these Somerset Easter treats were tied into bundles of three to represent the Holy Trinity and given to friends and family on Easter Sunday.
A little richer and smaller than the usual big round Easter biscuits, and topped with a lovely thin glaze, they are also known as Sedgemoor cakes or Somerset biscuits.

Makes 18
75g (3oz) salted butter, softened
75g (3oz) golden caster sugar
200g (7oz) plain flour
½ tsp mixed spice
½ tsp vanilla extract
1 medium egg
1 medium egg yolk
50g (2oz) currants
Pinch of salt (optional)
1 tablespoon brandy
110g (4oz) sieved icing sugar
2 tablespoons milk
You will need 2 greased or lined baking trays and a fluted 7½cm (3in) cutter.

• Preheat oven to 200°C/180°C fan, gas mark 6.
• Cream the butter and sugar together in a roomy bowl until pale and fluffy. Combine the flour and mixed spice and sieve over the mix.
• In a separate bowl, whisk together the egg, egg yolk and vanilla extract. Make a well in the dry ingredients and gradually stir in the egg mixture.
• Stir in the currants, salt and brandy.
• With floured hands, knead gently into a soft dough and roll out on a lightly floured board to the thickness of a fraction more than a pound coin. Cut into rounds and bake for 9-10 minutes or until pale golden.
• Transfer the biscuits to a wire rack, combine the icing sugar and milk (a mini whisk is handy) and brush over the glaze while the biscuits are still warm.
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