Easter Biscuits are traditionally made to be eaten on Easter Sunday. The West Country recipe often has the addition of a few drops of Essence of Cassia. This is available at most Health Stores but, if preferred, mixed spice or cinnamon can be used instead. I believe the use of Cassia originated in the Bristol - Bath area and spread to the west country counties.
Ingredients
275 g/ Plain flour
200 g softened butter
150 g caster sugar
50 g currants
2 egg yolks
6 drops Cassia oil
Method
Cream the butter and sugar together until light and soft. Beat in the egg yolks and add the drops of Cassia oil.
Mix in the flour and currants until everything is well combined and comes together in a ball.
Roll out on a lightly floured work top until it is about 1/2 cm thick.
Use a biscuit cutter to cut out the biscuits and place on a baking tray covered with a sheet of baking paper.
Cook in a moderate oven for 10-15 minutes until the biscuits are a light golden colour.
Leave on the tray for a few minutes to cool and set.
Transfer them to a cooling rack to cool and crispen.
Dust lightly with caster sugar.
Delicious served with a cup of tea
Happy Easter
A variation:Use 1/4 teaspoon mixed spice or cinnamon instead of the Cassia oil.
Use fancy Easter cutters to make different shapes, e.g. rabbits, chicks, easter eggs etc.
If you have children/grandchildren you can encourage them to decorate the biscuits with ready made icing. Messy but great fun!
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