Saturday, 4 April 2015

Traditional Easter Biscuits........and a little Easter lunch!



                   Baking to share at Easter time, and having fun with an Easter table!

 We have had a lovely morning, my eldest daughter and I, creating a little Easter lunch for my sister and brother in law and our friend. We started off by making some traditional Easter biscuits which I had the recipe for for a very long time, and not had the chance to try out yet. (Recipe below!)




My daughter then thought it would be good to set the table up to look nice for Easter. We used our fake grass mat and my daughter set about finding as many Easter themed toys as she could to decorate the table!
We had rabbits, sheep, butterflies and some little chicks, not to forget our mini daffodils picked from the garden. It went down very well with our guests, who chose to sit around the table to enjoy the food we had laid out with the decorations!





We made our Easter cookies using some cookie cutters we found in our local pound shop the other day. They made a pleasant change from the round shape they recommend in the recipe book. If you fancy having a go at the traditional Easter biscuits, here is the recipe I used :

you will need:

(Makes 30 if using round cutter)

225g/8oz butter, softened

140g/5 oz caster sugar, plus extra for sprinkling
1 egg yolk, lightly beaten
280g/10 oz plain flour
1 tsp mixed spice
pinch of salt

1 tbsp mixed peel,
55g/2oz currants
1 egg white, lightly beaten


1. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk. Sift together the flour, mixed spice and a pinch of salt into the mixture, add the mixed peel and currants and stir until combined.

2. Halve the dough, shape into balls, wrap in clingfilm and chill in the fridge for 30-60 mins

3. Preheat the oven to 190c/375f/Gas mark 5. Line two large baking sheets with baking paper.

4. Unwrap the dough and roll out between two sheets of baking paper. Cut out cookies with a 6cm/2 1/2 inch fluted round cutter and place them on the prepared baking sheets, placed well apart.

5. Bake in the oven for 7 mins, then brush with the egg white and sprinkle with the sugar.

6. Bake for a further 5-8 minutes or until a light golden brown. Leave to cool on the baking sheets for 5-10 minutes then transfer to a wire rack to cool completely

(recipe from Cookie Jar, published by Love Food)

                                  




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