British Recipes > West Country Easter Cookies

How to make West Country easter cookies:
Spiced and fruity with a hint of brandy. A regional variation of English religious festival biscuits. See also Easter Recipes Section.


1/2 cup butter
3 tablespoons caster/superfine sugar
7 tablespoons plain flour
2 tablespoons currants
1 tablespoon mixed candied peel
1 egg
pinch of salt
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
2 tablespoons brandy
a little extra sugar
(see measure conversions for more information)


- Cream the butter and sugar together in a large mixing bowl, using a wooden spoon.
- The creamed mixture should be pale in colour and fluffy in texture.
- Beat the yolk of the egg into this.
- Sift the flour, salt and spices into the mixture and combine thoroughly.
- Add the candied peel.
- Mix in enough of the brandy to form a dough.
- Turn onto a lightly floured surface and knead gently.
- Roll out to about 3/4 inch thickness.
- Cut out into round cookie shapes.
- Put onto well-greased baking trays and bake at 200 degrees centigrade (see temperature conversions) for 10 minutes.
- Take the cookies from the oven and brush them over with a little of the beaten egg white.
- Sprinkle them with the extra castor sugar and return to the oven for another 5 minutes.
- They are ready when golden brown.