Cornish Easter Cakes
Cornish Easter Cakes is a traditional English recipe (from Cornwall) for a classic biscuit made from a flour, butter, sugar and egg dough containing currants that's traditionally served at Easter time. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Easter Cakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
20–24
Rating: 
Tags : Baking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic Cornish biscuit that are traditionally made during Easter time.
Ingredients:
90g butter
210g plain flour
2 tbsp (heaped) currants
3 tbsp caster sugar
1 egg, beaten
generous pinch of ground cinnamon
granulated sugar for sprinkling
Method:
Cream together the butter and sugar in a bowl until until pale and creamy. Sift over the flour and cinnamon and add the currants. Mix briefly then add the beaten egg and mix everything together until you have a stiff dough.
Turn this dough out onto a floured work surface and using a floured rolling pin, roll it out quite thin (about 3mm). Use a round, fluted, pastry cutter to cut out as many rounds from the dough as you can (re-roll the scraps and cut again). Carefully transfer these to a greased baking tray and use a fork to pierce the biscuits a few times (this will prevent them from curling during baking).
Scatter a little granulated sugar over the top then transfer to an oven pre-heated to 180°C and bake for about 10 minutes, or until coloured golden brown.
Remove from the oven, allow to cool on the baking tray for 10 minutes then transfer to a wire rack to cool completely before serving or storing.
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