Time: 30 minutes
Equipment: Mixing bowl, Cookie Cutter, Baking tray
Although Easter was a few weeks ago now I felt I still had to post this recipe. These biscuits are so easy and quick to make, yet so tasty they should not just be confined to the Easter period!
They contain cassia oil, an oil extracted from a tree native to China that has a cinnamon-like taste. While doing a bit of research I discovered using cassia oil is a tradition of the South West, particularly the Bristol and Somerset area. I love the taste of the cassia oil and would highly recommend seeking some out. It is available on the internet and in pharmacies. I also used raisins instead of currants, but that was just personal preference!
300g Plain flour
200g Butter (softened)
150g Caster sugar (plus some for sprinkling)
50g Currants/ Raisins
2 Egg yolks
8 Drops Cassia oil
2. Roll out onto a floured surface to about 1cm thick. Use a cookie cutter to cut into the appropriate sized biscuits.
3. Cook at 160C for 15 minutes. Remove from the oven and sprinkle with sugar immediately. 4. Leave to cool on a wire rack 5. Enjoy!
They turned out perfectly and didn’t last long! Just the right balance of crunch and chewiness, perfect with a cup of tea.
I would highly recommend making these, whatever your baking skill. They are perfect for afternoon tea all year round!
Do you have a favourite Easter biscuit recipe? Do you know why the use of cassia is so popular in the South West?
Until next time,