Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 159

Easter biscuits are a shortbread type. A commercial recipe (c. 1925-30) calls for flour, butter, sugar and currants roughly in the proportions 4:2:2:1. They are mixed with eggs and baking powder, nutmeg and oil of cassia. They are baked at 195-205°C until lightly browned. Other recorded recipes may include mixed sweet spice, cinnamon and brandy (Sedgemoor) or lemon zest (London).