Here’s a student twist on the classic, and delicious, Easter biscuit.

Most recipes use currants, but students are far more likely to have raisins in their cupboard than currants. What do you do with currants anyway, apart from making Christmas Cake? I’ve also added a bit of an alcoholic twist to the recipe.  The fact that the kilner jar was already half-empty by the time I took the photo says something about how delicious these biscuits were!

Easter biscuits with boozy raisins_2



100 g butter
100 g caster sugar plus a further tablespoon for sprinkling on top
Half juice and rind of a lemon
½ tsp mixed spice (if you don’t have mixed spice, use cinnamon and nutmeg)
200 g plain white flour, or try 1/3 tapioca flour and 2/3 plain flour.
1 egg (separated)
50 g raisins
Tbsp alcohol (ideally limoncello, vodka or brandy, but most alcohol will work)


  1. Preheat the oven to Gas Mark 6, 200°C, 400°F
  2. Cut your raisins up – you want them to be about the size of a currant. Put them in a bowl and cover with the alcohol of your choice.
  3. Cream together the butter and sugar until fluffy and light. This is easiest with an electric whisk.
  4. Cut your lemon in half.  But…if you don’t have a juicer (who does as a student) and want to get more juice out of your lemon, you should cut it in half lengthways instead of widthways.  Stir in the  juice and rind of half lemon. mixed spice and the egg yolk.
  5. Take the raisins out of the alcohol and add to the mixture. Add the flour and mix it all together into a stiff dough.
  6. Roll out the dough on a floured surface until about 1/2cm thick. If you don’t have a rolling pin, use a wine bottle with the label soaked off. You can even shape them with your hands by rolling into small circles and flattening.
  7. Cut into circles if you have a biscuit cutter. Or be creative and cut into shapes like easter eggs and hearts. Place on a greased baking tray.
  8. Bake  for about 12 minutes. If they don’t look as if they have started to colour and the dough still looks uncooked, pop them back in for another 2 or 3 minutes.
  9. Take the biscuits out of the oven and brush the top with a little of the egg white. You won’t use much of the egg white, so you could always make a few macaroons with the rest – they take minutes to make. Sprinkle a little sugar over the top. I use coconut sugar for most recipes, but white caster sugar looks prettier here.
  10. Put the biscuits back in the oven for about 3 minutes, until they are a beautiful golden colour.

Enjoy with a cup of tea. And remember, an Easter biscuit is not just for Easter….



Salt caramel sauce is irresistibly moreish.  Poured over a baked (scrumped, of course) apple, the zingy, fluffy apple combines beautifully with the rich, sweet and salty sauce.


Wherever you are at University, there will be plenty of apple scrumping possibilities around you.  I found a whole webpage dedicated to scrumpable trees in Falmouth and Penryn!


This recipe uses coconut sugar to make the salt caramel sauce, which has a lower glycemic index than normal sugar and tastes so much better.  Buy online from wholesalers such as Lembas.   The saltiness comes mostly from sea lettuce which is readily available around much of the coast of Britain.


1. Read my blog post on how to gather and dry sea lettuce.

2. Heat 200g/7 ounces/1 cup of coconut sugar with 110g/4oz/8tbls butter over a medium hob.  Keep stirring all the time. Don’t leave it or it will burn!  Once it has come to the boil, continue boiling for about 2 minutes, then remove from the heat.


3. Add 120ml/8tbls/half a cup of cream. Double cream is best but single should work fine. Pour it in slowly and keep stirring all the time.  Then bring back to the boil and continue to boil for about 10 minutes.  You can tell that the sauce has thickened when you put a dribble onto something cold (I often use a jam jar lid which I leave in the freezer) and the sauce will then feel quite pliable once it hardens in contact with the cold lid.


4. Take the pan off the hob and add a few drops of vanilla extract and a sprinkle of good quality sea salt.

5. Grind up some of your dried sea lettuce and add according to taste. The emerald green specks in the sauce look very pretty.

6. Decorate with a sprig of sea lettuce

7. Enjoy!