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Just seen this in Food Weekly, Observer from The Pepperpot Diaries.
2 sprigs thyme,10g fresh bay leaves, small bunch parsley,small bunch coriander,4 spring onions, 10 cloves peeled garlic, green chilli to add heat, 6 mini sweet peppers, 1/2. white onion, 400ml cold pressed rape seed oil, s and p. Whizz and enjoy!
Drizzle olive oil on to lemon juice and mix – then add the rest and the lamb and leave for 12 hours
Warm wraps. Drizzle olive oil and balsamic vinegar over chopped salad of lettuce/tomatoes/beetroot/cucumber. Marinate diced lamb overnight with olive oil/wine vinegar/garlic/mustard/chilli/coriander powder – dunk into fine breadcrumbs and fry in hot oil. Combine salad and lamb in warm wraps.
Meat can be replaced with cheese- baked camembert sounds good!
Published: Mar 28, 2020 · Modified: Mar 10, 2022 by Jacqueline Bellefontaine ·
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These classic old fashioned biscuits are called Easter biscuits because they were traditionally baked and given as gifts at Easter time. Lightly spiced and speckled with currants they are delicious and make a change from the usual chocolate confections.
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These days when it comes to Easter baking our thoughts often turn to chocolate (at least I know mine does) and hot cross buns. But these biscuits make a delicious change and of course, there is no reason why you can not bake them at any time of the year.
Making biscuits and cookies gives very quick rewards, especially with recipes that do not need chilling. So if you fancy a quick treat this is the recipe for you.
Easter Biscuits originated in West Country, some traditional recipes from the Somerset region used cinnamon flavoured cassia oil that was thought to had been used to embalm Christ’s body.
This recipe is adapted from an old WI recipe book of mine from the 1970’s and I have made them many times over the years.
You will like these biscuits because:
Spice – I’ve used ground cinnamon for the spice which has a similar flavour to cassia (Cassia is often misnamed and mistaken as cinnamon though these are two different spices.) but you can use nutmeg or mixed spice if preferred.
Currents – are the traditional dried fruit and I think they work best (but also works well with raisins or sultanas)
Mixed Peel – I like the mixed peel in these biscuits but many modern recipes use grated lemon zest or even orange zest and omit the peel.
Cookie Cutters – I’ve used a fluted cutter because they look pretty but you could, of course, use plain round cutters or if you don’t have any cookie cutters use an upturned cup or glass instead.
Recommended
A classic old English recipe which takes it name from when they were traditionally baked. Delicious to enjoy at any time of the year.
Course afternoon tea, Snack
Cuisine British
Keyword biscuits, cookies, Easter, traditional recipe
Prep Time 15 mins
Cook Time 18 mins
Servings 18
Author Jacqueline Bellefontaine
Print Recipe Pin Recipe Save Recipe
I just made the following – recipe
I added some chilli flakes and it was great. I did not have camembert so an onion and yoghurt dip with cucumber and ricotta cheese.
Long range forecast is looking a bit chilly so no rush to plant tomatoes, last year was 3 March but I think wait and see what the weather is like then. Just toms, cucumbers and chillies and maybe red peppers this year? I might move my avocado plants to the greenhouse once it gets warmer and see if we can get just one!
Cooking – I think a Cornish Saffron Cake and a Simnel Cake for Easter?
Before that is pancake day! Can I get beyond brown sugar and lemon juice – probably not, yet again I will not even try!
Rather chilly again – but no frost, but grey. O made some more baguettes and all have gone already. I will make more tomorrow. I am still unsure about the dough being so wet, but they are turning out good despite not following the recipe!
Apple tree largely done, but need another go at it next week and the fuchsia next to it. Then onto tidying up the raspberries and around the greenhouse. It should be warmer next week, maybe 10C by Friday! With possibly some rain tomorrow and Tuesday (both 50% chance). I might have a go at a lemon drizzle cake tomorrow, or a new recipe for a lemon surprise cake.
I might try the lemon surprise pudding from Felicity Cloake in todays Guardian, although it looks bit of a faff! More from Felicity here
Then some recipes of my own! Olives, garlic, chilli, avocado spread? Possibly with anchovies? Mustard? People in the shop will. not like as they are anti-fish! But spread on a warm freshly baked baguette – my mouth is watering. I think everything finely chopped with parsley or basil?
Making soup at the moment with what ever is in the fridge , leeks, spring onions, garlic, plus lima beans, tin tomatoes and either marmite or soy sauce. And some rosemary and thyme.
Lasagne in this weather is a must! Then Melissa Thompson veg one for latter in the week when I will make the lasagne sheets myself.
Lemon drizzle cake
I liked it and Aaron did get a bit addicted although he thought it too lemony! Recipe was 50g popcorn 1tbsp brown sugar and 1/2 tsp cinnamon. So less lemon and more cinnamon next time. Sweetness was good.