Easter Biscuits
Easter is celebrated by eating plenty of egg based food items to primarily end the lent period of 40 days.
English celebrate it with a roast lunch. One of the bakes I picked from Mary Berry's cook book is the Easter special biscuits. The biscuits contain egg and I wont trade it off for anything because I also made a batch with egg substitute - curd. The catch is to have soft airy yet crunchy biscuits.
Coming back to the biscuits, I made the basic batch, which I understand is made as is or mixed with other additions like sultanas or marzipans or cherries - which are Easter specialities.
The biscuits are also made into shapes of bunnies, eggs, hen and other goodies. Unfortunately I could not source the cookie cutters for these shapes so I made some of them using a simple baking sheet cutouts - so my kiddo could have a hearty laugh at my elementary skills.
But if you do have cookie cutters , please make them in the right shape. Also, I underestimate the water content needed for the cookies, although mine are nice and moist to taste, but they would have looked prettier with a dash of more milk.
If you wish, you can also apply simple lemon icing on top to make it more attractive and kid friendly.
My dad is the biggest patron I found for these cookies - he keeps asking for more batches...so safely tried and tested across ages.
As part of the next in series of our mega marathon, there is an E from E (Easter biscuit from England)
Ingredients (Adapted from Mary Berry)
1/2 cup softened butter (I used salted)
3/4 cup fine sugar
1 egg yolk
2 3/4 cups flour
2-3 tbsp milk
1 tspn vanilla extract
Method
1) Cream the butter and sugar until it is light and fluffy
2) Add the yolk and mix it well
3) Mix 2 cups flour using a fork or hook. Add more as required to make a soft dough.
4) Add milk to make it smooth looking dough and knead for 3-4 min.
5) Now roll the dough to 1/2 inch thickness. Cut your favorite shapes and place them on the lined baking sheet
6) Bake in preheated oven at 180c for no more than 10-12 min or until the cookies are browned
7) Cool them on a wire and then pack into an airtight container.
English celebrate it with a roast lunch. One of the bakes I picked from Mary Berry's cook book is the Easter special biscuits. The biscuits contain egg and I wont trade it off for anything because I also made a batch with egg substitute - curd. The catch is to have soft airy yet crunchy biscuits.
Coming back to the biscuits, I made the basic batch, which I understand is made as is or mixed with other additions like sultanas or marzipans or cherries - which are Easter specialities.
The biscuits are also made into shapes of bunnies, eggs, hen and other goodies. Unfortunately I could not source the cookie cutters for these shapes so I made some of them using a simple baking sheet cutouts - so my kiddo could have a hearty laugh at my elementary skills.
But if you do have cookie cutters , please make them in the right shape. Also, I underestimate the water content needed for the cookies, although mine are nice and moist to taste, but they would have looked prettier with a dash of more milk.
If you wish, you can also apply simple lemon icing on top to make it more attractive and kid friendly.
My dad is the biggest patron I found for these cookies - he keeps asking for more batches...so safely tried and tested across ages.
As part of the next in series of our mega marathon, there is an E from E (Easter biscuit from England)
Ingredients (Adapted from Mary Berry)
1/2 cup softened butter (I used salted)
3/4 cup fine sugar
1 egg yolk
2 3/4 cups flour
2-3 tbsp milk
1 tspn vanilla extractMethod
1) Cream the butter and sugar until it is light and fluffy
2) Add the yolk and mix it well
3) Mix 2 cups flour using a fork or hook. Add more as required to make a soft dough.
4) Add milk to make it smooth looking dough and knead for 3-4 min.
5) Now roll the dough to 1/2 inch thickness. Cut your favorite shapes and place them on the lined baking sheet
6) Bake in preheated oven at 180c for no more than 10-12 min or until the cookies are browned
7) Cool them on a wire and then pack into an airtight container.
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