Lifestyle

THINKING OUTSIDE THE (EASTER EGG) BOX

By Holly Simons ⋅ March 12, 2008 ⋅  Print this post ⋅ Post a comment

If, like me you’re sick of the sight of chocolate and Easter eggs (that shops have had on display for months), but are still left hankering for something sweet, why not try an alternative Easter treat?

These Easter cookies are sweet and spicy and each batch will make about 20, which means you’ve got no excuse not to share! What’s more, if you’re feeling particularly creative, you could decorate them using a ready made icing kit or experiment using your own combinations of fruits and spices, such as cherry, apricot, saffron or vanilla, its completely up to you.

Holly’s Spiced Easter Cookies

What you’ll need:

110g/4oz Golden caster sugar (plus a little extra for dusting)
110g/4oz Butter or stork
1 Egg, separated
225g/8oz Plain flour
A teaspoon of ground mixed spice
55g/2oz Currants or raisins
30g/1oz Candied peel
3 tbsp Milk

Method
1. Preheat the oven 160C/325F/Gas 3

2. Lightly grease a large baking sheet

3. In a large bowl, cream the butter and sugar until light and fluffy (using a wooden spoon or electric hand whisk)

4. Gradually beat in the egg yolk.

5. Sieve the flour into the mixture

6. Add the mixed spice, currants and candied peel

7. Gently fold the mixture with a large spoon

8. Gradually add enough milk to make a reasonably stiff dough

9. Roll out the dough on a floured surface

10. Cut out the cookies using a cutter or knife

11. Place the cookies onto the baking sheet and bake for about 10 minutes

12. Remove the cookies from the oven and brush with the remaining egg white

13. Sprinkle with sugar and return to the oven for about 5 minutes until they are lightly golden

14. Finally, remove the cookies from the tray and leave to cool on a wire rack

15. Munch away!

Happy Baking!