Grandma’s Easter Cakes

Over 80 years ago, this recipe was given to my grandma by a lady from East Chinnock in Somerset.
Easter cakes
10oz self-raising flour
6oz butter
6oz caster sugar
3oz currants
1 egg
½ – 1 teaspoon grated nutmeg
A little milk and extra sugar

Oven 325F, fan assisted oven 145C Gas Mark 3.  Cook 15-20 mins (check after 10 mins) until pale gold.

Mix flour and nutmeg, rub in the butter until like breadcrumbs.  Add sugar and currants.  Make a well (hollow) in the centre of the mixture.  Put in the beaten egg and mix to a firm paste.  Knead well.  No more liquid must be added.

Roll out, cut into 3½” rounds with fluted cutter.

Place on greased baking tray, prick all over with a fork, brush with a little milk.  Optional – sprinkle with a little extra sugar.  Chill for 5-10 mins.

Bake.  Then put on a wire rack to cool.

Julia Foot

Comments are closed.