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Wednesday, 25 March 2015

Easter Cookies

I was asked by the lovelies at Sainsbury's to share an Easter recipe that other families could bake and enjoy together.  I of course asked my family what they would like to bake and after much debate it was decided that we would bake cookies.

I used my standard cookie recipe and added spice and raisins for an Easter twist.  The recipe makes 50 cookies, you can easily halve the recipe should you not need/want to bake so many.  The cookies are delicious, great for having with a cuppa or as a lunchbox treat and a welcome gift for friends or for sharing at coffee mornings.  My team of taste testers on the school run, along with a few teachers, declared them to be delicious and very tasty indeed.  Result!



Easter Cookies

Makes 50, recipe easily halved

225g unsalted butter, softened
330g caster sugar
2 large free range eggs
1 dollop vanilla bean paste or 2 tsp vanilla extract
2 tsp ground mixed spice
370g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200g seedless raisins

Preheat your oven to 180C/160C Fan/350F.  Line a few oven trays with non-stick baking paper.  

Beat the butter and sugar until pale and fluffy in a large bowl.  Add the eggs one at a time, along with 2 tablespoons of flour with each egg, and beat well after each addition.  Add the remaining ingredients and mix until completely combined.  Stir through the raisins so they are evenly distributed throughout the mixture.

Place heaped teaspoonfuls on your prepared trays, allow room for the cookies to spread.  Bake in the preheated oven for 12 - 15 minutes until the cookies are starting to turn golden brown around the edges.  Once baked, cool the cookies on the trays for 5 minutes before carefully transferring to a wire rack until completely cool.  Store in an airtight container.




* I was compensated for my time and expertise creating this recipe **

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