21
FOOD
Easter sweet treats
Easter recipes from Matthews Cotswold Flour
Easter Egg Cookies
Ingredients
• 225g butter
• 150g muscovado sugar
• 60g dark brown sugar
• 100g caster sugar
• 2 eggs
• ½ tsp vanilla
• 330g Matthews Cotswold Plain Flour
• 3/4tsp baking powder
• 3/4tsp bicarbonate of soda
• Salt
• 300g chocolate
• Flaky salt to finish
Hot Cross Bun Recipe
Ingredients
• 375g Strong White flour
• 9g salt
• 45g sugar
• 25g Fresh yeast
• 60g soft butter
• 160g whole milk
• 80g mixed dried fruit (soaked in orange juice
for 2 hours)
• 25g mixed peel
• 1tbsp mixed spice
Method
1. Mix all of the ingredients together besides
the dried fruit and mixed peel for 10
minutes on a medium speed until smooth.
2. Drain off the orange juice and give the
fruit a good squeeze before adding to the
dough.
3. Add all of the fruit and mixed peel to the
dough and mix for another 5 minutes
4. Once the dough is done, rest it for 5
minutes
5. Weigh the dough to 50g and roll into balls.
6. Place the dough balls into a tray with some
space to grow.
7. Let the dough prove for at least 1.5 hours
at room temperature.
8. Once proved, pipe on the cross mixture.
9. Bake the hot crossed buns at 200 degrees
for 20-25 minutes until golden brown.
10. Straight out of the oven brush the buns
with warm apricot jam that has been
diluted in a little bit of water.
11. Serve toasted with salted butter.
Method
1. Preheat oven to 180c. Melt
the butter in a saucepan
and continue to cook on
a medium heat until it is a
deep golden brown colour
and smells toasty. Leave
aside to cool to room
temperature.
2. Chop your chocolate (can
be chocolate mini eggs)
into equal size chunks
3. Add the browned butter
and sugars into the bowl
of a stand mixer and
cream with a paddle
attachment until light
and fluffy. Add the eggs,
vanilla, salt, baking powder
and bicarbonate of soda
and mix well again.
4. Add the flour and
mix a final time until
just combined. Use a
wooden spoon to mix the
chocolate chunks into
the dough by hand - this
avoids them breaking up
too much in the mixer.
5. Portion the dough out into
even sizes (if you're being
precise, aim for 35-40g
per cookie!) and roll into
smooth balls. Pop these
into the fridge to firm
up or even store in the
freezer for up to 3 months.
6. Bake on a lined baking tray
for 13-15 minutes. Sprinkle
it with flaky sea salt.
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