We first tried these lovelies while seeing our dear friend some time around Easter, and indeed that is also how we knew them – as Alice’s Easter Cookies.
Nice, with the pleasant crunch at the first bite, lightly sweet, the combination of spice and dried fruit makes them a treat for a good weekend afternoon tea any other season of the year.
The scents though, still bring on the special, a kind of festive mood.
They could easily accompany your picnics, and with the warmer days coming ahead when we tend to spend more time outdoors, these would be just that perfect little indulgence on your journeys or trips. Make some and grab a few with you when you go out!
The recipe itself is simple, tested by few generations I believe, as it comes from our friend’s Grandmother’s cook book, an older copy of Good Housekeeping. I am very glad I can share it with you on Milki now. Smile.
To make approximately twenty cookies you will need:
100 g butter
75 g caster sugar
1 egg, separated
200 g plain flour
a pinch of salt
1/2 tsp mixed spice
1/2 tsp ground cinnamon
50 g currants
1 tbsp peel
1 – 2 tbsp milk
a little caster sugar for sprinkling
To make them:
Preheat oven to 180 ° C (fan). Grease lightly and line 2 baking sheets.
Cream the butter and sugar until pale and fluffy, add egg yolk and mix all well together. Sift the flour, add spices, salt and gently fold into the creamed mixture.
Add the fruit and peel, mix again. At this point, start adding the milk to give a fairly soft dough, which you then knead lightly on a floured surface. Roll out to about 5 mm thick.
Cut into rounds (use a 5 cm fluted cutter), or other shapes if you like…our home always likes hearts and stars as well.
Bake the biscuits for 10 minutes, then remove them from the oven and brush with the beaten egg white and sprinkle lightly with caster sugar – the amount depends on how much you want to have on your cookies. I did the brushing quite swiftly as the heat from the cookies dried it rather quickly and the sugar wouldn’t hold well, so my suggestion is to do few at a time to make sure the sugar holds well on top of the cookies.
Then return to the oven for a further 10 minutes, or until golden brown, keep an eye on them. Cool them on a wire rack and enjoy afterwards.
They didn’t last too long at our home, we all liked them a lot! I had them with black coffee… Thank you, Alice! Wink.