#easter biscuits

Nearly forgot to share these. After getting stuck at home over the Easter break courtesy of the dreaded C, the daughter and I decided to do some baking. Daughter chose a Mary Berry recipe for traditional Easter biscuits (cookies for the Americans). Halfway through I realised we had no currants or cinnamon so we improvised with chocolate chips and doubling up the mixed spice. I also made the necessary changes to make the recipe lactose free for the poorly coughing husband. The end result was absolutely delicious and I'll definitely make this variant of them again.

Made some of these Easter biscuits, they smell really good due to the lemon and orange zest. I have no idea what these are actually called, I know they have a proper name, but I can't remember it. Feel free to reblog.

Look at their colorful lil kitchen!!

Easter biscuits , mum's favourite is shortbread so I decided to bake a bach for mum and my family to enjoy while visiting over Easter. I decorated the bunnies and eggs with chocolate drops and rolled the ingredients to create egg shapes. First time baking shortbread biscuits so I was pleased with the bake... and seeing how the biscuits didnt last long I think it's fair to say my family was also very pleased!

✿ イースター・ビスケット | Easter Biscuit ・イギリス南西部、サマセット地方が発祥のイースター伝統菓子です。一枚が手のひらほどの大きさで、生地にはカレンツ(小粒のドライレーズン)とカシアオイルを加えるのが特徴です。カシアオイルとは、チャイニーズシナモンと呼ばれる木の葉を水蒸気蒸留した精油のことで、シナモンのような香りがするスパイスの一種です。レモンの皮を入れるもの、市販品のようにシナモンを入れる作り方や、製菓用のオール・スパイスを使ったタイプもあります。オーブンに入れた生地を途中取り出して、卵白を塗りグラニュー糖をまぶして再度焼くため、表面のシャリッとした食感も楽しいビスケットです。

View On WordPress

View On WordPress