Regional Baking for Easter

Bristol one that my mother-in-law has bakes, but by all means, do replace the oil of cassia if you prefer with one of the other regional flavourings.  There is a recipe for the Sedgemoor version on Baking for Britain blogspot, which also provides the following information vis-à-vis the Easter connection…

Traditionally they are served after church on Easter Sunday, and are presented in a bundle of three biscuits to represent the Holy Trinity. They are eaten alongside hot cross buns, simnel cake and copious quantities of chocolate eggs as part of our Easter festivities.

2 thoughts on “Regional Baking for Easter

  1. I still use my Gran’s recipe and they’ve always been called Easter cakes in our family. I agree with your husband about not overcooking them- once they’re too crunchy they’re just not right! I was told as a child not to get the oil of cassia on my skin or it would burn me. i’ve been very careful ever since!

    1. Yes, Rosalie, you’re right, essential oil can burn your skin. The smell also lingers for ages, so that even roast pork smelt of Easter biscuits yesterday!

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