Easter Biscuits and Hot Cross Buns

Tasha Tudor refers to knowing when Easter is coming by the Hot Cross Buns with tea on Good Friday.

Our Hot Cross Buns recipe came from A Child's Seasonal Treasury

4C Flour

1Tbsp salt

1/2 tbsp Allspice

1/2 tbsp Nutmeg

1/2 tbsp cinnamon

1/4C raw sugar

1oz yeast

1C warm milk

1/4 C butter

1 egg beaten

1/2C currants

2 tbsp orange peel

Glaze 2tbsp sugar 2tbsp water

Thoroughly combine flour, salt and spices. In another bowl dissolve sugar and yeast in warm milk and let proof. Cut butter into the dry ingredients, and add yeast mixture, egg, currants and peel. Knead well. Cover and put in a warm place until it doubles in size. Cut into 12 to 16 pieces. Knead and shape into buns. Let rise on cookie sheets until doubled in size. Slash a cross on each bun before baking.

Bake at 450degrees for 15-20min

To make glaze, combine sugar and water. Bring to a boil but don't burn. Glaze after buns and glaze are cool.

We also took a recipe from Festivals Family and Food. A very easy recipe for Z and E to create.

Easter Biscuits

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8oz of Flour

4oz of Butter

4oz of sugar

Handful of Currants (we used raisins)

1/2 tsp mixed spices and cinnamon

Squeeze of lemon

1 Beaten Egg with Tbsp of brandy

Mix the flour, butter, sugar and spices.

Then the egg mixture and lemon.

Roll out, cut into 5" rounds (we made our own odd shapes)

Bake at 375 degrees F for about 7 minutes. They should not be over cooked.

They were yummy and didn't last long, however we did manage to save some for the Easter Bunny.