Easter would simply not be the same without Sedgemoor Easter Cookies, I discovered these a few years ago when reading an amusing article in the New York Times which described how Amanda Hesser met her eventual husband’s mother: It was her recipe passed down from other inspired cooks.
This prompted me to write the following article on one of our family sister’s sites: Gourmay.net. If you have a sweet tooth but don’t want something too pretentious, this recipe is for you.
A recent Easter favorite is Sedgemoor Easter Biscuits that I first discovered in the New York Times some two years ago, but the original recipe comes from Florence White’s 1932 cookbook Good Things in England A Practical Cookery Book for Everyday Use. This cookbook was reprinted in 2003 and there is an excellent Blog on Sedgemoor Easter Biscuits or “Cakes” with the recipe in grams for those metrically-inclined. I will stick to tablespoons and teaspoons to preserve our somewhat outdated traditions in cooking.
West England is known for its great biscuits and potted cream and dairy products and this sensational recipe brings together all of those great English traditions. This recipe includes a confectioner’s sugar glaze to set off the great flavors of this currant biscuit.
Sedgemoor Easter Cookies
- 3/4 cup dried currants
- 2 tablespoons brandy
- 3/4 cup whole-wheat pastry flour King Arthur is best
- 2/3 cup all-purpose flour King Arthur is best
- 1/2 teaspoon salt
- 4 oz unsalted butter roughly 1 stick
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar sifted
- 4 teaspoons milk
- Place currants in a small bowl, add brandy and set aside. Preheat oven to 350 degrees. Line baking sheet with parchment.
- Place flours and salt in mixer. Mix briefly on low speed to blend. Dice butter, add to mixer bowl and mix on low speed until blended with flour to make a crumbly mixture. Whisk sugar and spices together and add to mixer. Mix on low. Add egg, 1/2 teaspoon vanilla, currants and brandy, and mix on low just until clumps of dough start to form. Turn dough out on work surface. Knead briefly to smooth.
- Roll out about 3/8-inch thick. Us a 2 1/2-inch round cutter, preferably fluted to cut rounds. Reroll scraps. Place rounds on baking sheet. Bake about 25 minutes until lightly browned. Transfer cookies to a rack.
- Mix confectioners' sugar with milk and remaining vanilla, and brush on warm cookies. When glaze has set, brush on a second coat. Allow to cool completely.
Trusting that all of you will have a wonderful Easter and that is no April Fool’s joke.