New Zealand Easter Spice Biscuits
Submitted by Viking
Traditional New Zealand Easter biscuits spiced with cinnamon, cardamom, cloves, and ginger. These buttery cookies can be served plain or layered with strawberries and cream.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
8 hrsThese tender spice biscuits are a beloved Easter tradition in New Zealand, fragrant with a custom blend of warm spices.
The dough rests in the fridge for 24 hours, developing deep flavor before being rolled, cut, and baked until golden.
Serve them dusted with powdered sugar, or stack them with fresh strawberries and whipped cream for an elegant shortcake.
Pro Tips
- Rest the dough overnight: The 24-hour chill is essential for flavor and texture, so plan ahead
- Keep butter cold: Rub it in quickly to create a tender, crumbly texture
- Check oven temperature: Recipe lists 160F but likely means 160C (320F); adjust based on your experience
- Roll evenly: Consistent thickness ensures even baking
- Cool completely: Let biscuits cool on racks before dusting with icing sugar
Variations
- Add orange or lemon zest to the dough for citrus brightness
- Cut into Easter shapes like eggs, bunnies, or chicks
- Sandwich pairs with lemon curd instead of strawberries and cream
Ingredients
Directions
Mix Spice Mix together and use when required.
Easter Biscuit: Combine sugar, flour and spice mixture together.
Add the salt .
Rub in the butter and mix to a firm dough.
Rest in the refrigerator for 24 hours.
Roll dough out on a floured surface and cut to desired shapes and sizes .
Cook at 160F for 20 to 25 minutes.
Leave to cool on baking racks.
Sprinkle with icing sugar if desired.
Easter Strawberry Shortcakes: To make Easter strawberry shortcakes place halve d strawberries and whipped cream on two biscuits.
Stack them and top with a plain biscuit.
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