Easter Baking, Part 2.

Good Friday.

Tradition is all very well, but variety is good too. Today I give you a couple of nice Easter baking alternatives, in case you want a change from Hot Cross buns.

Easter Biscuits.
Ingredients: 6 oz.plain flour, pinch salt, 1 level tablespoon dried egg, DRY, 1 ½ level teaspoons mixed spice, 2 oz. margarine and lard, mixed, 2 level tablespoons sugar, cold water to mix.
Method: Mix flour, salt, egg, and spice. Rub in fat and add sugar. Mix to a stiff dough with cold water and roll out thinly. Cut into shapes and bake in a moderate oven until crisp and golden brown. If liked a little chopped dried fruit may be added to this mixture.
[Easter ‘Food Facts leaflet’ from Britain’s wartime Ministry of Food, 1945]

Bunny Rolls.
Roll small pieces of [bread] dough with palms of hands to form ropes ⅓ inch thick and 10 to 12 inches long.To shape bunnies, tie ropes in loose knots, bringing ends up straight to form ears. Press in raisins for eyes. Brush bunnies with melted margarine or butter. Cover and let rise until double in bulk. Bake at 425 degrees [F] (hot oven) 12 to 15 minutes or until brown. Frost ears with white or pink confectioner’s sugar frosting. If you want an even more realistic bunny, dab on a bit of frosting for his nose and add shreds of coconut for whiskers.
[Washington Post, April 11, 1952]

Quotation for the Day.

The smell of good bread baking, like the sound of lightly flowing water is indescribable in its evocations of innocence and delight.
M.F.K. Fisher.