Gastronomically Terrific

April 5, 2010

Spiced Easter Biscuits

Filed under: Sweets — Tags: , — thinkingdan @ 10:26 am

Spiced and non-spiced, our recipe book claims that these originated in the West Country as an Easter tradition.  We’ve always been keen on tradition when it involves tasty food.

Spiced Easter Biscuits

There are two types of biscuits here – some flavoured with cinnamon with caster sugar, and others with golden caster sugar.  There is a definite difference, with the golden caster sugar giving a more subtle, buttery taste and of course the cinnamon ones tasting of cinnamon.  The cinnamon batch were just slightly overcooked so the comparison isn’t really fair, but we think the golden ones were the best.  Both are quite heavy in consistency, quite shortbread-like, and are very more-ish.

This is a tricky recipe for biscuits, involving separating egg yolk from white. Only the yolk goes into the main mixture, with the whites being painted on the top halfway through cooking to give a lovely crisp shiny appearance.  Additionally, there is mixed spice and candied peel in both types of biscuit, giving a slightly spicy flavour.  Other than that its the usual mix of butter, flour and currents, with just a dash of milk to soften the consistency.

I’d recommend trying these biscuits – they are not like anything you can buy from the supermarket, and apparently keep for a while in an airtight container (we’ll see – probably not unless it has a lock!).

Who made it: Anna did everything.

Recipe: Golden: “Cakes, bakes, puddings and prayers” by Susan Over, page 56.  Cinnamon: “Mary Berry’s Ultimate Cake Book”, page 149.

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