Cornish Recipes > Cornish Easter Biscuits

How to make Cornish Easter 'cakes':
More like a biscuit, these "little cakes" were traditionally made and eaten at Easter in Cornwall.


6 tablespoons butter
1 1/2 cups plain flour
2 tablespoons currants
3 level tablespoons caster/superfine sugar
1 egg beaten
pinch of cinnamon
(see measure conversions for more information)


- Cream the butter and sugar together in a mixing bowl.
- Stir in the cinnamon, flour and currants.
- Add the beaten egg and mix ingredients to a stiff dough.
- Turn onto a lightly floured surface and roll out until quite thin.
- Cut out into round biscuit shapes.
- Place on a well-greased baking tray, sprinkle with a little sugar and bake for 10 minutes at 375 degrees Fahrenheit (see temperature conversions).