Gloucestershire Easter Cakes Recipe
Gloucestershire Easter Cakes Recipe with Butter, Sugar, Eggs, Currants, Brandy, Flour and Mixed Spice.
INGREDIENTS
4 1/2 oz (115g) Butter
3 oz (75g) Castor Sugar
2 Egg Yolks
1 oz (25g) Currants
1 tablespoon Brandy or Rum
6 oz (175g) Plain Flour
1 Large Pinch of Salt
Pinch of Ground Cinnamon
Pinch of Mixed Spice
METHOD
Cream the butter, add the sugar and cream again. Then beat in the egg yolks, one by one, mix in the currants and add the rum or brandy.
Mix in the flour sieved with the salt and spices, and knead to a pliable paste. Flour a board and roll it out to about an eighth of an inch (5mm) thick, cutting them into fluted rounds about five inches (12 cm) in diameter.
Bake on a lightly greased baking tin for about 20 minutes in a moderate oven. They should be a pale fawn colour when done. Just before they are done, brush each with slightly whisked egg white, dust with castor sugar and finish the cooking. They are extraordinarily nice.
Enough for 4 people.
Based on the Gloucestershire Easter Cakes recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).