You might be thinking why are these Easter biscuits from Bristol? Well, the secret addition of cassia oil makes them Bristolian. Throughout the centuries Bristol was a landing point for many imports including sugar, spices, dried fruits and of course the ingredient in question cassia oil, a product of Asia. Cassia oil comes from the ‘Chinese Cinnamon’ plant and back then used to be the poor mans substitute for the more expensive cinnamon. It seems to be impossible to buy cassia oil in Brighton, whereas in Bristol during the Easter season lots of shops sell it. If you don't want to travel all the way to Bristol to buy your cassia oil, you can buy it online here. Has anyone found it anywhere outside of the West Country? We'd love to know!
285g White Rye flour
200g Sunflower spread
45g Agave syrup (or 140g sugar)
2tsp Baking power
1tsp Sunflower oil
10tsp Cassia oil
Method – makes 18 – Oven 160c
- Beat the sunflower spread, agave syrup and cassia oil together with a wooden spoon until nice and soft.
- Make the egg replacer – whisk together 2 tablespoons of water, 1 teaspoon of sunflower oil and 2 teaspoons of baking powder. It’ should go slightly thick and gloopy.
- Beat the egg replacer into the mix and then add the currants.
- Sift in the flour a little at a time and mix until it forms a ball. You will have to get your hands in at the end and knead lightly.
- Roll out on a floured work surface. Using a round biscuit cutter, cut out the biscuits and put on a greased baking tray.
- Bake in the oven for 10 – 15 minutes. They will harden slightly once cooled.