Lightly spiced and just sweet enough, these Easter biscuits are soft in the middle with sugar-crisp edges. They remind me of childhood springs,aprons too big, peel-sticky fingers, and mum humming over the radio. The scent of cinnamon clings to the air long after baking, and they’re the kind of biscuit you eat warm, standing at the counter, thinking of people you miss. Not fancy. Just tender, crumbly, and comforting,like the best bits of old traditions.
