![]() Which is exactly what I said to a friend recently when she asked if I wanted a copy of one of her “famous” recipes. Next transfer them to a wire rack to cool completely.But the one motto I find myself quoting the most is: Remove the baking tray from the oven and allow the cookies to cool slightly for about 5 minutes while sitting in the baking tray. Be sure to rotate trays when you return them to the oven. Return to the oven for 3 to 5 minutes until turning golden brown. ![]() Regular white or caster sugar is used for this dusting rather than confectioners or icing sugar. Place the cookies on the prepared baking sheets.īake in the preheated oven for 10 minutes. Knead and reroll the dough scraps to use all of the dough.Ī circular cutter is traditionally used for these biscuits, but with all the different choices of holiday themed cutters available today, feel free to get creative with your biscuit shapes. Use a 2-inch cookie or biscuit cutter to cut out 24 cookies. Roll out the dough to a thickness of ¼ inch. If your work surface is large roll all the dough in one go. If you wish you can divide the dough in two and roll each piece separately. Knead the dough with floured fingers until it's nice and smooth. Turn the dough out onto a floured work surface. If I am in a rush I skip this step, and I find these biscuits turn out fine. You can gather the dough and cover it with cling film (plastic wrap) and chill it in the fridge for 30 minutes before rolling. The exact amount of flour required depends on the humidity of your kitchen and the altitude where you're cooking. If the batter is too loose and does not form a dough, add a little extra flour. Sift the flour and spices together in a separate bowl.Īdd to the flour mixture gradually mixing on low speed to form a firm dough. Now it's time to add the dry ingredients and form the dough. Next add the raisins or currants to the batter and combine completely. Raisins added to the batter for Easter Cookies Egg and milk added to creamed butter and sugar for Easter BiscuitsĪdd it with the milk to the butter and sugar in the mixing bowl and beat to combine. Electric beaters have made our lives so much easier.īeat the butter and sugar together until they are light and fluffy. In years gone by the butter and sugar would have been creamed together using a wooden spoon. Other variations include adding a little vanilla extract, orange zest or lemon zest, but these are not traditional ingredients. ![]() ![]() Some recipes used mixed candied peel for these Easter cookies, but I prefer to stick to just raisins. I recommend using regular raisins rather than golden raisins (called sultanas in Ireland). ![]() Previously we explored why blackcurrants are not grown extensively in America. Dried fruits were considered a special treat.Ĭurrants are difficult to find in America, so raisins work great instead. These cookies were made to enjoy after Lent when people could return to a little luxury in their diet after weeks of austerity. Traditionally currants are used for this recipe. If you prefer, pumpkin pie spice is somewhat similar and far easier to find in America. The spice I use for this cookie dough is mixed spice. In America the white cane sugar sold in most grocery stores is just as fine as caster sugar and works great for Irish and English baking. This is a finer sugar than typical granulated sugar. In Ireland and England we use caster sugar for these cookies. ![]()
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