Easter Cakes
Rich, buttery, and spiced, these traditional Easter Cakes are actually tender biscuits reminiscent of classic British tea-time treats. Flavored with aromatic cinnamon or nutmeg and enriched with egg yolks, the dough is rolled thick and baked to a golden crisp. A delightful historical recipe that produces a sturdy yet crumbly cookie perfect for dipping in tea or coffee.
Ingredients
- 4 1/2 cups Wheat flour (all-purpose flour) (Originally '1 Ratal and 5 Tolas' (approx. 1.1 lbs or 500g).)
- 1 cup Sugar (powdered or fine) (Originally '0.5 Ratal' (approx. 0.5 lbs or 225g).)
- 1 cup Butter (Originally '0.5 Ratal' (approx. 0.5 lbs or 225g). Divided use.)
- 1 teaspoon Cinnamon or Nutmeg (ground) (Originally '1 flat spoonful'.)
- 1/2 teaspoon Baking soda (Originally '0.5 flat spoonful soda bicarb'.)
- 2 yolks Egg yolks
- 1 white Egg white
- 2 tablespoons Water (Estimated quantity. Use only if needed to bind the dough.)
- 2 tablespoons Flour (for dusting) (As needed for rolling.)
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Instructions
- 1In a large bowl or tray, place the flour. Take half of the butter (1/2 cup) and rub it thoroughly into the flour with your fingertips until the mixture resembles coarse crumbs.
- 2Melt the remaining half of the butter. In a separate bowl, combine the melted butter, egg yolks, egg white, sugar, and ground spices (cinnamon or nutmeg).
- 3Add the wet mixture to the flour mixture. Add the baking soda. Mix well. If the dough is too dry to come together, add a small amount of water (about 1-2 tablespoons) as needed. Knead thoroughly to form a stiff, smooth dough.
- 4Preheat oven to 350°F (175°C). Dust a work surface with flour. Roll out the dough to a thickness of about 1/2 inch. Cut into shapes using a cookie cutter or knife.
- 5Place the cut pieces on a baking sheet. Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool before serving.
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