Psst! Want to make Melrose and Morgan’s Spiced Easter Biscuits at home?  I have the recipe!

It’s pretty straightforward – the only difficult part is getting hold of candied lemon peel, but if you don’t have time to find a specialist shop, you can make your own pretty easily.  I just looked up Mary Berry’s technique.  Other than that, it’s plain sailing, and before you know it, you’ll have knocked up a batch of buttery, crumbly, lemony shortbreads, just like the ones on sale in the Melrose and Morgan shops for Easter.

Thanks to Melrose and Morgan for sharing their recipe with us.


Melrose and Morgan’s Spiced Easter Biscuits

This is our very simple shortbread recipe that we have added some lemon peel, spice and chopped almonds to bring a splash of Spring time to your Easter baking.

The trick to making good shortbread is always using best quality butter and to chill your biscuits before baking.  Don’t over work your dough once the flour is added as it may toughen. If you don’t have an electric mixer just rub the cold butter into the flour by hand.

Makes 24 biscuits

225g Slightly salted butter – cold

110g Caster Sugar

450g   Plain Flour

40g Candied lemon peel

40g    Whole almonds – skin on

2g Ground mixed spice



Electric mixer

Kitchen knife

Rolling pin

Cling film


65 mm biscuit cutter (round or square)



Chop the candied lemon peel.

Chop the almonds.

Dice the butter.

Scale the dry ingredients.



Set oven to 160oC (fan oven).

Mix the butter, flour, sugar and spice in the electric mixer until you have a crumbed mixture.

Add the nuts and lemon peel and continue to mix until it just forms a ball – then stop.

Remove dough ball and flatten and cover with cling film and chill for 30 minutes.

Roll out the chilled dough carefully onto a lightly floured surface to about 5mm thickness.

Flour your cutter (round or square as we do) to stop it sticking and cut your biscuits.

Chill the cut biscuits again for 30 minutes.

Place onto a lined baking tray and bake for 12 minutes or until light golden brown.

Remove from the oven and shake with extra caster sugar.

Serve or Preserve:

These biscuits will keep in an airtight container for up to a week.

You can freeze these biscuits once rolled and cut. They will keep in the freezer for up to 6 months. Remove from freezer for 30 minutes and then bake for 15 minutes or until lightly golden brown.

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