In 2009, we decided to compile a recipe book, 'Teatime Treats from Frenchay', to raise money for the new church organ and to celebrate 25 years of Summer Sunday Teas in Frenchay Church. Recipes were given to us by many local people and we also included a few that had been donated 15 years previously for another recipe book that was never actually printed.
This recipe for Easter Biscuits is one of those. It was sent in by Daisy Sawyer, who lived with her sister, May, in Riverwood for the last 40 years of her life. Both ladies were very involved with Frenchay life and with the Church in particular.
Daisy was a cook all her life, working, before the War, in Caroline's Cake Shop in Clifton. During the War, she was conscripted to cook for the troops and afterwards, she worked in the Catering Dept. of Gardiners on Broad Plain. She died in 1999 aged 82. Peter Shapcott reminisced fondly about the miniature coffee éclairs that were another of Daisy's specialities!
May Sawyer trained as a teacher at St. Matthias College and worked in schools in Bristol, the last one being Two Mile Hill Junior School. She was very interested in gardening and embroidery and was one of the team that repaired ecclesiastical robes in the Cathedral. She died in April 2004 aged 85. Daisy and May left very generous donations to both Frenchay Village Museum and Frenchay Parish Church in their wills.
4 oz / 125 gm Margarine Currants
4 oz / 125 gm Sugar Cassia Oil
8 oz / 250 gm Self-raising Flour Yellow Colouring (optional)
- Beat fat and sugar.
- Add egg and mix.
- Add flavour (& colour if desired).
- Add flour & currants.
- Makes about 24 biscuits if using a large cutter.
- Prick biscuits with a fork.
- Bake at 150ºC for 10 minutes