Traditional Easter Biscuits (Cookies)
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This recipe was adapted for the Cultured Cup by Kyra Effren from the British National Trust Book of Christmas and Festive Day Recipes and Sara Paston Williams.
These biscuits get their name as they were common to gift for Easter. These delightful biscuits with a bit of spice feature cranberries instead of the familiar chocolate chip. Per the British National Trust (a nonprofit conservation organization) currants have been a customary ingredient on holy days since the sixteenth century.
Another popular traditional Easter treat that usually contain currants are hot cross buns, a yeasted sweet bun filled with spices and fruit and decorated with a cross. These cookies have similar flavors and can be decorated with a cross for Easter, but unlike the hot cross buns, are more simple!
Pair these cookies with Thé Rouge de Pâques (Easter) Tea , Covent Garden Morning, or Darjeeling Margaret's Hope.
Ingredients:
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1 ¾ cups all purpose flour
- ½ cup white rice flour
- 1teaspoon pumpkin spice
- ½ teaspoon cinnamon
- 4 oz butter- softened
- 2/3 cup sugar
- 2 egg yolks
- ½ cup currants
- 2 tablespoons milk or brandy
- 1 egg white, lightly beaten
- 2 tablespoons sugar
Directions:
- Sift the flour, rice flour, pumpkin spice, and cinnamon together.
- Beat the butter and sugar together until light.
- In a large bowl, beat the yolks into the butter and sugar mixture one at a time.
- Stir in the currants.
- Stir in the flour.
- Add sufficient brandy or milk to make a firm dough.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350F.
- Roll our dough on a floured board and cut into 3 inch rounds about ¼ inch thick.
- Set cookies on baking paper or silicone lined cookie sheet.
- Brush with egg white and sprinkle with sugar.
- Bake for about 15 minutes or until lightly browned.
- Remove to a cooling tray. *
*Note: To make these cookies more festive, they are sometimes decorated with an icing cross. Make sure cookies are completely cooled before icing.
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The Cultured Cup
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