Easter cookies

Easter cookiesEaster cookies: We call these ‘Easter biscuits’ in the UK and I remember as a kid, seeing them in all the bakers shops around the Easter holiday. You would never see them at any other time of the year. They are thought to have originated around my home town of Bristol in Somerset and traditionally were served after church on Easter Sunday in a packet of 3 to represent the holy trinity.

Easter cookies brings together an aromatic mix of spice which is the key to these biscuits and in more original recipes, cassia oil was used instead of mixed spice. Bristol was a major port years ago, so spice and dried fruits were readily available. There are many recipes that call for all sorts of mixed dried fruits. However, the traditional recipe uses currants.

Easter cookies are traditionally very large, about the size of your palm and we have even seen them a little bigger than that! We hope you enjoy this rather unique British biscuit.

Ingredients for 10 – 20 biscuits, depending on the size you make them

  • 10 oz plain flour
  • 7 oz butter
  • 5 oz castor sugar (plus extra for sprinkling)
  • 2 oz currants
  • 1 or 2 egg yolks
  • 6 – 8 drops oil of Cassia or 1 teaspoon of mixed spice and 1 teaspoon of ground nutmeg
  1. Preheat the oven 160C/325F/Gas 3. Line a baking tray with grease proof paper.
  2. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
  3. Fold the flour into the mixture, then stir in the cassia oil (or mixed spice if you are using that) and the currants. Stir in enough milk to form a stiff dough
  4. Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter.
  5. Place onto the baking sheet and bake for 10 minutes.
  6. Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown.
  7. Remove the biscuits from the tray and set aside to cool on a wire rack.

Colazione, Cookies , ,

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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