LAWRENCE MURPHY: A West Country treat for Easter
  But  I believe it  was used in the biscuits because they originate from the Bristol area where the oil came in from Sri Lanka via the port.
The oil is made from a similar bark to that of cinnamon.
Years ago cinnamon was quite expensive and difficult to get hold of which led to bakers using the oil as a substitute.
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Hide AdThe oil is now much harder to get than cinnamon so IÂ use ground cinnamon in this recipe.
The biscuits are a traditional West Country treat given out on Easter Sunday. Â
Ingredients
80g butter
60g caster sugar
2 egg yolks
Zest 1/2 lemon
175g plain flour
Teaspoon cinnamon
Pinch ground nutmeg
30g currants
Caster sugar for dusting
Method
1 Beat the sugar and butter together until smooth and fluffy
2 Add the cinnamon and nutmeg
3 Beat in the egg yolks
4 Add the currants and flour and combine to make a dough
5 Roll out the dough on a lightly floured board and, using a cutter, cut into 16 rounds
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Hide Ad6 Put onto a baking tray and cook in a prehea ted oven at 200C, gas 6, for about 10 minutes until golden Â
7 Remove from the oven and dust with caster sugar
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