I can’t remember the last time I made biscuits at home! When you’re struggling to find enough hours in the day anyway, it doesn’t really seem like an appropriate use of my time. But actually making these last week reminded me that not only are they extremely quick and easy to make, but it’s also one of the most pleasing feelings to be able to offer guests a homemade biscuit with their cup of tea when they call in. I even took a small tin to a business meeting with me – sometimes I worry I’m becoming a caricature of myself!


Adapted from a traditional Easter biscuit recipe, these pretty little biscuits are flavoured with my favourite spice – cardamom and drizzled with icing made from freshly squeezed blood orange juice. It doesn’t so much flavour it as it does give it the prettiest pink colour so don’t worry if you can’t get blood oranges.

These vintage biscuit cutters belong to my Nanna – she doesn’t bake anymore but I couldn’t bare for them to be thrown away as  like many of her possession’s, she’s probably had them since she got married in 1950 which makes my heart sing!


100g golden sugar

100g soft butter

1 egg

½ tsp baking powder

1 tsp cardamom pods – shelled and ground

250g plain flour

2 tbsp milk

80g currants


200g icing sugar

2 tbsp juice from a blood orange

Beat the sugar and butter together until light and fluffy, beat in the egg and then fold in the flour, cardamom and baking powder. Continue to bring the dough together using your hands whilst mixing in the currants using as much milk as needed.

Roll the dough out onto a floured surface to about 1/2cm thickness and cut out your biscuits. Carefully lift onto a lined baking tray and pop into the oven for 12-15 minutes until they only just start to colour on the edges. Sprinkle with the rest if the caster sugar while still warm and then leave to cool completely.

Sift the icing sugar into a bowl mix in the orange juice a bit at a time until you have a mixture that resembles thick cream and coats the back of a spoon and then drizzle over the biscuits.

Serve with a large pot of English Breakfast tea.