Traditional Easter Recipe – Easter Cookies

Every major Holiday for us seems to be associated with special foods in my family and Easter is no exception – with hot cross buns on the table fresh from the oven and chocolate nests as an afternoon treat these traditional Easter Cookies are the perfect mid-morning snack to enjoy. Not only are they an old recipe but there is a reason why they are made. During Lent butter was one of the foods not eaten as people fasted so these easy to make Easter Cookies were traditional made the day that Lent finished to enjoy as they are rich in butter and spices and taste delicious.

Ingredients for Traditional Easter Cookies

4oz Butter
3oz sugar
1 egg separated
7oz plain (all purpose) flour
1/2tsp mixed spice
1/2tsp cinnamon
2oz currants
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.

With the butter and sugar beat together (creaming) until they are pale and fluffy and then add the egg yolk – you will need to keep the egg white for later in the recipe and then mix well.

Add in the flour and spices and fold in the currants. This makes a crumb type mixture – you then want to add in the milk a little at a time to make a soft dough.

Onto a lightly floured surface roll out your dough so that it is around 1/4 inch thick and then use a 2-inch cutter to cut out your cookies from the dough and place on your baking tray.

Place the cookies in the oven for 10 minutes and in the meantime beat the egg white. After 10 minutes take the cookies out and brush with the beaten egg white and sprinkle with 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!

Traditional Easter Cookies

Cerys Parker

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Ingredients

  

• 4 oz Butter
• 3 oz Sugar
• 1 Egg, separated
• 7 oz Plain Flour (All Purpose)
• ½ tsp Mixed Spice
• ½ tsp Cinnamon
• 2 oz Currants
• 1 to 2 tbsp Milk

Instructions

 

• Preheat the oven to 200C and grease 2 baking trays - this recipe makes around 18 cookies.
  
• Measure the butter and sugar into a bowl and beat together (creaming) until they are pale and fluffy, then add the egg yolk, reserving the egg white for later in the recipe, then mix well.
• Add the flour and spices and fold in the currants to make a crumb-type mixture, then add the milk, a little at a time, to make a soft dough.
• Roll the dough on a lightly floured surface so that it is around 1/4 inch thick, then use a 2-inch cutter to cut out your cookies from the dough and place on to your baking tray.
• Place the cookies into the oven for 10 minutes and beat the egg white. After 10 minutes take the cookies out and brush with the beaten egg white and sprinkle with some sugar and return to the oven for a further 8 to 10 minutes.
  

  Remove from the oven and place on a wire rack to cool.
  

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