Granny’s cookbook.

Easter biscuits

These mildly spiced, tasty and shortbread-like cookies are palette pleasing and not too heavy, just right to stop hunger pangs mid-afternoon. And cinnamon is said to help balance blood sugar, so these are just the ticket, great at any time, not just at Easter.

200/8oz softened butter

150g/6oz caster sugar, plus a little for sprinkling 2 large egg yolks

400g/14oz all purpose flour

1 level teaspoon of mixed spice

1 level teaspoon of cinnamon

2-4 tablespoons of milk

100g/4oz of currants or raisins Method

Preheat your oven to 180C/350F/Gas 4

Also line two baking trays with parchment paper.

Put the butter and the sugar into a bowl and beat together until its light and fluffy.

Next, beat in the egg yolks. sieve in your flour and spices and use enough milk to make a workable soft smooth dough. I find that depending on the temperature of the flour and humidity, it can take less or more liquid, its trial and error sometimes.

At this point you can knead or work in the currants or raisins.

Roll out the dough and use a round fluted edge cookie cutter to cut out the cookies out, having said that, they can be any shape you want if you don’t want to go the traditional route.

Place the cut-outs on the cookie sheets covered with parchment and bake in the oven for approx. 15 minutes until pale golden brown, cool on a rack. The last thing to do is enjoy them. I like mine with a coffee, its your choice. Enjoy!