• INGREDIENTS • 1/2 pound (225g) of flour
EASTER CAKES Easter celebra�ons are steeped in tradi�on, so delving into a real old fashioned recipe book revealed a good old Easter bake. More like a biscuit, they were o�en �ed up with a ribbon in batches of six and given as a present.
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4oz (115g) of butter or margarine 4oz (115g) of sugar 2oz (60g) of currants 2 egg yolks 1 teaspoon brandy (optional)
• METHOD • Cream the butter and sugar together until creamy, beat in the egg yolks, add a touch of brandy (if wanted) and mix well. Gradually work in the flour adding a little milk if needed to smooth it out then mix in the currants. Cover the bowl and let it stand in a cool place for at least an hour before rolling out flat on a flat, floured surface to around 1/4 inch (6mm) thick. Cut out into rounds. Lay them on a greaseproof sheet on a tin and bake in a moderate oven until brown and crisp. When they look just about ready brush over with a beaten egg white and drizzle caster or icing sugar over them before finishing off in the oven. Cool on a wire tray.
| April 2022
Lochaber Life April 2022.indd 12
04/03/2022 15:50:47
