Easter Recipe – Traditional Easter Cookies
Every major Holiday for us seems to be associated with special foods in my family and Easter is no exception – we have the Easter Nests that I shared last week and the other is a recipe that I learnt to cook in my home economic lessons at school when I was 13 (over 20 years ago – and some more now) these are traditional Easter Cookies made to celebrate the end of Lent and Easter.
This is a traditional Easter Recipe – during Lent butter was one of the food not eatten during the fasting so these easy to make Easter Cookies were traditional made at the end of Lent for Easter as treat with butter and spices.
Ingredients for Traditional Easter Cookies
1 egg seperated
7oz plain (all purpose) flour
1/2tsp mixed spice
1 to 2 tbsp of Milk
Making the Traditional Easter Cookies
Preheat the oven to 200C and grease 2 baking trays – this made around 18 cookies. Into a bowl measure the Butter and the Sugar – my original recipe recommends using Caster Sugar (Superfine sugar in the US) however we didn’t have any today and use normal granulated sugar and they turned out fine.
Place the cookies in the oven for 10 minutes and in the mean time beat the egg white. After 10 minutes take the cookies out and brush with the beaten egg white and sprinkle on some sugar (these are really an end of lent treat) and return to the oven for a further 8 to 10 minutes (please adjust according to your own oven). Take them out of the oven and place on a wire rack to cool and then ENJOY!