Category Archives: CUT-OUTS, PRESSED AND SHAPED COOKIES

Easter rabbit biscuits

Easter rabbit biscuits

Easter holidays are coming, which means the family gather around together and everyone thinks about Easter eggs and, of course, delicious food. Children will especially love this recipe, as it is light and easy to have with a glass of warm milk or a cup of tea. It is also very easy to make, as it needs only basic ingredients and currants, that can be found in any well-supplied grocery shop. This recipe makes 14 biscuits.

Fork biscuits

Fork biscuits

Fork biscuits are plain and simple: a butter-enriched dough, imprinted with a fork pattern and baked until crisp and golden.  These biscuits are great because of their simplicity and taste. They are excellent as a tea biscuits, school lunch box biscuits, they go very nice with fruits (apples, for example) and all you need are 3 basic ingredients – flour, sugar and butter. The measures in this recipe are enough to make 32 biscuits. 

Easter biscuits

Easter biscuits

Easter biscuits are an essential of any springtime celebration and perfect for picnics. For biscuits that you can make with the kids, why not use water icing (icing sugar and water mixed together) and a selection of sprinkles and edible toppers? There is so many ways you can decorate these Easter biscuits, and it is entirely up to your wishes, style and skills. You can even let your children to do the decoration and it can be a great fun. Edible colours, ready-roll icing, and all other types of cake decorations are absolutely welcome.

Cannoli

Cannoli

For making cannoli ideally you should use metal tubes, which you may find in major department stores and speciality kitchen shops. Alternatively, you could use 2 cm wide wooden or cane doweling, cut into 12 cm lengths. Cannoli are Sicilian pastry desserts. They are also popular in Italian American cuisine. In Italy, they are commonly known as “cannoli siciliani”, Sicilian cannoli. The versions with which Americans are most familiar tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the United States in the early 1900s and discovered limited availability of certain ingredients. The cannoli sold in Italian-American bakeries today usually still contain ricotta, but mascarpone is a less-common alternative. Rarely, the filling is a simple custard of sugar, milk, and cornstarch.

Pinwheel biscuits

Pinwheel biscuits

Pinwheel biscuits are attractive and easy to make: vanilla and coffee doughs rolled together, cut into thin slices and baked. The ingredients are so plain and basic, yet when combined, the flavor is just absolutely wonderful. The nice thing is you don’t have to bake the cookie dough all at once.  Just store it in the freezer for however long, and if you get a hankering for cookies, or if you’re expecting company at the last minute, no problem.  Just take out the cookie dough, slice and bake.  It’s really so easy and convenient. These fun cookies, with their spirals of chocolate and vanilla dough, are perfect for Christmas or parties.