Children will love helping you to make these too – what a great Bank Holiday family activity!
- 225g flour
- 115g castor sugar
- 115g butter
- ½ tsp baking powder (buy baking powder)
- 55g currants
- 1 large egg
- A little lemon peel
- Rub butter into flour with fingertips.
- Add the lemon peel, sugar, baking powder and currants.
- Beat the egg and add enough to the dry mixture to form a dough.
- Roll out to approx. ½ cm thickness and cut into biscuit shapes with a suitable cutter.
- Bake on a greased, floured tin for 20 minutes at 180 C°.
Pashka (Russian Easter Dessert)
- 1lb unsalted cream cheese
- 0.25tsp salt
- 115g seedless raisins
- 115g mixed crystallized fruit
- 115g chopped blanched almonds
- 115g unsalted butter
- 170g vanilla sugar (buy vanilla pods)
- 3 egg yolks
- 1 egg, beaten
- 142ml whipped cream
- Take a large mixing bowl and push the cream cheese through a fine sieve into the bowl.
- Mix the raisins, salt, crystallized fruit and almonds with the cheese.
- Cream the butter and sugar together and beat the egg yolks into the mixture. Mix this thoroughly with the cream cheese mixture. Stir in the beaten egg and fold in the whipped cream.
- The mixture must then be heated gently over simmering water either using a double boiler or a basin put over a saucepan. Heat gently, stirring with a wooden spoon all the time until the mixture is thick enough to coat the back of the spoon.
- Pashka is traditionally set in a special wooden pyramid shaped mould. You could use a 1 litre, empty, round ice-cream tub. Pierce a few holes in the bottom of the tub to allow the dessert to drain. Line the tub with a piece of muslin or cheese cloth and stand it on a plate to catch any moisture. Pour the Pashka into the lined tub, fold the cheese cloth over the top and put a small plate or saucer on top with a weight on it. Put it in the fridge for several hours.