It’s Easter weekend and we’ve also had 2 weeks of school holidays here in Melbourne. The store closed 2 weeks ago and I’m still waking up in the night thinking about parties, orders I’ve forgot to send, bills I’ve forgotten. When we have some down time, I’m not sure really what to do with myself…I’ve grabbed my laptop many time and put it on the counter to do something only to tell myself, it can be done later. But the website, the classes, Facebook, Instagram, Google still says we’re open….
My Dad always talked about this after he retired and I can only imagine the anxiety after 40 years of the same work!
So I’ve tucked myself into some Easter fun with the kids and was thinking back to Easter in Canada, and vividly remember the hot cross buns after church, which was often an outside dawn service which I always thought was exciting. Now that Hot Cross Buns are available from January 1st here, they’re less an Easter tradition but the consumption of them certainly increases as the day draws near.
Easter egg painting or dying was always a tradition, and they were hidden in the garden and Dad would eat the coloured eggs for what felt like days. Our Easter egg hunt has turned to chocolate ones but baking something Easter related has also become a nice tradition in our family. The kids made egg shaped cookies with our nanny Johanna, Rob made his Fish Pie on Good Friday and I embarked on a batch of Welsh cakes – Grandma D’s recipe. We have an egg shaped cutter so they’re not the traditional round shape but so easy to make, not too sweet and perfect with a cuppa. Thought I’d share our new-found Easter tradition with you here:
Grandma D’s Welsh Cakes
500g self-raising flour + a bit extra for rolling out
75g of sugar + a bit extra to serve
250g of cold butter
pinch of salt
handful of currants
1 large egg
Mix the flour, sugar and use your hand to work the butter into the dry mixture, until it resembles breadcrumbs. Then add the currants, egg and sometimes a little bit of milk if it’s too dry.
Roll it out to about 1cm thick, use a shape (round is traditional, we used an egg shape) to cut them out. These cookies are pan cooked – so I put the stove on 7 (we have an induction) and you do have to watch that they don’t burn. They take about 4 minutes a side. Dust with a bit of extra sugar and they’re ready to eat!