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
1 egg separated
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 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!