Maunday Thursday... and Easter Biscuits

Maunday Thursday... the day we commemorate the Last Supper and the institution of 

the Holy Eucharist.  

"And He took bread, gave thanks and broke it, and gave it to them, saying, “This is My body which is given for you; do this in remembrance of Me. Likewise He also took the cup after supper, saying, “This cup is the new covenant in My blood, which is shed for you." (Luke 22:19~22)

.. and our Lord washing the feet of His disciples.. with a new commandment 

."A new commandment I give to you, that you love one another: just as I have loved you, you also are to love one another" (John 13:34)

Easter is about so much more than coloured eggs, chocolate bunnies, baby chicks and a good meal. Although there is nothing wrong with that.. we must remember The Resurrection is the real heart of Easter. It is the bringing back from the dead of Jesus Christ, our Lord...the true Messiah. For me.. His love and and ultimate sacrifice is overwhelming.

There simply is no greater love—none.

Traditional Easter Biscuits

In the past five years of our marriage I have been slowly mixing my old traditions with those MrD had with his family. This year...I decided to make the  traditional English treat of Easter Biscuits... cookies to my American friends. Its my adaptation of the Mary Berry recipe that I have used for years...but its the first time for MrD. It actually uses all the ingredients that I have in my store cupboard.. which is great for this Lockdown Season

They are a lightly spiced soft currant biscuit with a sugar crunch... although I prefer raisins. The traditional recipe includes Cassia oil,.. a cinnamon extract.. in the belief that it was used in the embalming process used to clean Jesus’s body after his crucifixion. Hence the making of them at Easter time.

And by the way... MrD loves them...

100g/3½oz unsalted butter, softened

75g/2¾oz caster sugar, plus extra for sprinkling

1 free-range egg, separated

1 small unwaxed lemon, finely grated zest only

200g/7oz plain flour, plus extra for dusting

1/2 tsp cinnamon

50g/1¾oz currants

1–2 tbsp milk

• Preheat the oven 200C or 400F/180C or 350F Fan/Gas 6.
• Line three baking trays with baking paper.
• Put the butter and sugar in a bowl and beat until well combined and fluffy.
• Add the egg yolk and lemon zest.
• Sift in the flour and cinnamon and mix well.
• Stir in the raisins and enough milk to make a fairly soft dough.
• Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick.
• Using a 6cm/2½in fluted cutter, cut out 24 rounds.
• Transfer to the baking trays using a palette knife and bake for 8 minutes.
• Lightly beat the egg white using a fork.
• Remove the biscuits from the oven and brush the tops with the beaten egg white.
• Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though.
• Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely

Love and Hugs

Phoebe x