Recipes

[LooPY]

These are just precious--and delicious---from The Festive Food of Ireland by Darina Allen. Fun for kids to make, too!

2c. self-rising flour

1/2 stick of butter

1 1/2 Tb.-2 Tb. milk

1/3 c. sugar

1/2 tsp.vanilla extract

1 egg, beaten

1 egg beaten with a pinch of salt to glaze

Lemon icing

1 1/4 c. confectioner's sugar

grated rind of 1 lemon

2-3 Tb. freshly squeezed lemon juice

45-50 mini chocolate eggs

marshmallow peeps (or fluffy Easter chicks)

Whisk flour in a bowl and rub in the butter. Make a well in the center.

Place milk, sugar and vanilla in a small saucepan, and stir until the sugar is dissolved.

Add the egg and pour into the well in the center of the flour, mix into a stiff dough, and knead lightly until smooth.

Roll out about three quarters of the dough to 1/4'' thick, and stamp out nine rounds with a 3" cutter. Transfer to a baking sheet.

Take 2 walnut-sized pieces of dough and roll into thin rolls measuring about 5 1/2" in length. Twist the two rolls together. Egg-wash the outside edge of one of the bases and gently press the rope of dough down on the base, sealing the ends. Egg-wash. Carefuly repeat with remaining dough and bases.

Bake in a preheated 350* oven for 15-20 minutes or until pale golden.

Meanwhile make the icing. Mix the lemon rind and lemon juice with the confectioner's sugar in a bowl.

When the biscuits are cooked, cool slightly and brush with the lemon icing, fill with mini chocolate eggs and decorate each one with a marshmallow peep, or chick. Makes 9 nests.