This blog was originally published at Easter 2020 it has been republished as part of our celebrations of Easter 2022. It seemed particularly appropriate as the next “Holy Habit” which we will be starting after Easter is “Eating Together”.
We have kindly been sent the following recipe and reminiscence by a member of the congregation. If you fancy making the biscuits do not worry if you have not got Easter cutters they should taste just as delicious in any shape.
My Grandma was a loyal lifelong Methodist, an adaptable musician and an amazing cook. She knelt to pray every morning at the foot of her bed until incapacitated by a stroke and always included the Lord’s Prayer. She played the harmonium at church or her piano or fiddle at home and in the orchestra, but she was renowned for her cooking and hospitality. My Grandma used to make pastry, biscuits and cakes without measuring the ingredients and even though she knew by heart so many recipes, she was always on the lookout for new ideas. I have some of her recipe books and they have many annotations and clippings added in.
The point of this account though is to share my favourite Easter recipe.
While most of the family would ooh and aah about Simnel cake with the Apostles on the top, my preference was for the Easter Biscuits. Light, buttery and crisp and ever so simple to make. And yes I am quite sure she didn’t weigh the ingredients – it was all about the look and feel !
Ingredients:- 6 oz plain flour, 4 oz butter, 6 oz castor sugar, 1oz currants, 2 egg yolks
Method:- Rub the butter into the flour till it had the consistency of fine bread crumbs, then stir in the sugar and currants evenly. Lastly add the egg yolks and combine into a smooth dough. Roll out the dough to about a ¼“ thick and cut into rounds, depending on how generous you want to be. Bake in a hot oven (Gas 6, 200°C or fan 175°C) for about 15 to 20 mins and leave to cool slightly before turning out of the tray onto a rack.