Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips for bank holiday baking.
I’ve been craving the odd biscuit lately which hasn’t normally been my snack of choice but it’s probably something to do with them being ultra portable which is the only way I am eating anything these days. Cookie in mouth whilst my hands are free to zip up coats, prepare toddler lunches and take the washing off the line.
I’m also trying to introduce Cole to my happy world of baking and quick and easy recipes are the order of the day to keep him interested. Cookies are effortless to mix, minutes to bake and you can eat them straightaway warm off the baking tray so it’s easy to taste the results of your hard labour.
This past week we have been baking these particular cookies for Easter. They borrow inspiration for the flavours in a traditional simnel cake with marzipan, currants, stem ginger and mixed spice. I also couldn’t help but add chocolate chips as there would be an Easter riot on our hands without chocolate.
Not to snitch on anyone but these add-ons are not so surreptitiously robbed directly from the mixing bowl by chubby little fingers. Some of them at least manage to make it into the final cookie.