This is probably the only Easter tradition in our home: every year, I make my mum’s Easter biscuits. My mum makes them every year – I believe she invented the recipe. When I left home, I started making them at Easter, and I think they are one of the reasons Tim married me.
The unusual ingredient is Oil of Cassia, which gives a slightly exotic flavour to the biscuits. They also include the rather more prosaic custard powder.
- 6oz Butter
- 6oz Castor Sugar
- 10 drops of Oil of Cassia
- 1 Egg
- 10oz Self Raising Flour
- 2 oz Custard Powder
- 4oz Currants
- Preheat oven to 160C and line at least two baking trays with baking parchment.
- Cream together the butter and sugar with the Oil of Cassia. Work in the egg, then fold in the sieved flour and custard powder. The mixture will become very stiff and you may need to bring it together with your hands.
- Add the currants and knead together.
- Roll out to 5mm thick. Using a round cutter, cut out 8cm rounds.
- Bake in oven for about 10 minutes – you barely want them to colour, so keep an eye on them!
- Sprinkle with more caster sugar when you take them out of the oven. Leave for 3-5 minutes for them to firm up, then transfer to a wire rack.
- You will probably get about 25 biscuits from this mixture.