Easter biscuit

Easter Biscuit is a traditional British biscuit that is typically associated with the Easter holiday.

History

The tradition of baking Easter Biscuits dates back to the Middle Ages, when they were given as gifts during the Easter period. They were often decorated with the symbols of the Crucifixion, such as the cross, and were considered a special treat due to the expensive ingredients used.

Ingredients and Preparation

Easter Biscuits are made from a mixture of flour, butter, sugar, and eggs. They are traditionally flavoured with cassia oil, although modern recipes often substitute this with cinnamon or mixed spice. The biscuits may also contain currants or candied peel.

The ingredients are mixed together to form a dough, which is then rolled out and cut into rounds. The biscuits are baked until golden and then allowed to cool before being decorated. Traditional decorations include a cross made from icing or marzipan, although many modern versions simply dust the biscuits with sugar.

Regional Variations

There are many regional variations of the Easter Biscuit. In Somerset, for example, the biscuits are often larger and contain more spices, while in Gloucestershire they are typically smaller and less spiced. In some areas, the biscuits are also known as "Easter Cakes" or "Easter Buns".

Cultural Significance

Easter Biscuits hold a significant place in British Easter traditions. They are often given as gifts, particularly in rural areas, and are a common feature of Easter Sunday meals. The biscuits are also used in some regions as part of the celebrations for Mothering Sunday, which falls in the middle of Lent.

See Also

• Hot cross bun
• Simnel cake
• Easter egg

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