milk & honey go hand-in-hand with one another and make for the best type of Easter biscuit there is. Open your spice cupboard and pull out cinnamon, ginger, allspice, mixed spice, cloves, nutmeg…the list goes on. The flavours of Easter with some mixed peel and sultanas makes a chilly afternoon that little bit more warming. 
I used a fluted cutter to give a crinkled edge and left the majority of these with my dear Grandma (who I believe has been saving them for special occasions only). The recipe came from a bit of Easter weekend reading of the Waitrose magazine, great for quick-fix baking inspiration. 



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