It’s going to be a strange Easter this year, not just because I won’t be with my beloved cousins. However, maybe i should cheer us by making Easter biscuits! Here’s something I wrote bout the a couple of years ago with a nice recipe:
Time gallops away and I guess before too long it will be Easter and I will be cross with myself because I won’t have made any Easter biscuits. I’m very keen on traditional recipes, and old dishes associated with particular times and seasons; however too often I have these great ideas and the time passes and I miss making whatever it is.
I won’t make a simnel cake this year, there is really only me and my husband who like it and we really should be watching our waistlines! I could however make some Easter biscuits; in our English conversation group we try to share things about our culture as well as our language, so as well as hot cross buns (I could make a simnel cake for the class!!) we no doubt will have Easter biscuits. I’ve only ever made them a couple of times, many years ago, so I should practice them.
Here is the recipe I have:
- 8 oz butter
- 6 oz caster sugar
- 2 oz currants
- 2 egg yolks
- 6 drops of cassia oil
- Mix the ingredients together.
- If the mix is a little dry add a little milk.
- Roll out and use a 3 or 4 inch cutter to make the biscuits.
- Bake in a moderate oven for 10 to 15 minutes – they should be pale, hardly coloured at all
Cassia oil has a very particular flavour and if you don’t like it, you can use lemon flavouring… here are some very intersting comments on cassia oil –