Figolli -Maltese Easter cake/biscuit

Figolli  -Maltese Easter cake/biscuit

When my brother and I were young , Easter was not about getting excited receiving copious amounts of chocolate Easter eggs, instead it was eating ‘Figolli’ a Maltese Easter cake.

Since having a child of my own and living away from my Australian/Maltese family – it’s become more important for me to carry on the Figolli tradition for my own family (..but mostly, because it’s delicious!).

Ingredients;

300gram self-raising flour

200grams caster sugar

200grams butter

2 Eggs

Zest of 1 lemon and juice

Icing sugar for dusting

Milk (if dough is too dry)

FILLING;

Strawberry jam (or whatever flavour you prefer)

250 grams ground almonds

½ teaspoon almond essence

100grams sugar

100mls of water

Method

Rub butter into the flour. Beat eggs lightly and mix with sugar, lemon juice and zest.

Combine egg mixture with flour and butter. Form into a dough and if to dry add a little milk. Place into the fridge until ready to use.

For the filling; mix sugar and water in a saucepan and bring to boil. Add essence and simmer for a few minutes.  Then add ground almonds and stir well. Once fully combined remove from heat and set aside to cool.

Pre-heat oven at gas mark 4/ 180 C/ 350 F.

Roll out pastry and cut to 2 identical shapes (I used the bottom of a cake tin- also you could make small individual cakes by using cookie cutters).

Spread a thin layer of jam and on top of that the almond filling. (I press the filling flat using finger tips.)

Place the second layer of pastry on top and seal the edges together, also rub the edges with water to create a complete seal.

Bake for 12-15 minutes or until golden brown.

Leave to cool and then decorate with a sprinkle of icing sugar.

 

If you are feeling really adventurous decorate with royal icing and Easter eggs!

Peanut butter and coconut cookies

Grey and wet weekends usually means baking time in the Forage household, both Mrs Forage and Toddler Forage love to cook and bake- so any excuse!

These cookies are delicious but beware they are very decadent and calorific, importantly the are very yummy but you have been warned! :)

Peanut butter and coconut cookies 

Ingredients:

185grams of plain flour

80grams self-raising flour

80grams of desiccated coconut

125grams of unsalted butter

110grams caster sugar

120grams honey

2 heaped tablespoons of peanut butter

METHOD

1) Pre-heat oven 180 degrees (gas mark 4/ 350F). Grease or line with baking paper, 2 baking trays.

2) Sift flour and add coconut in a large mixing bowl.

3) Combine the butter, sugar, honey and peanut butter into a saucepan and melt over a medium heat.

4) Once melted combine with flour mixture and with a metal spoon just until completely mixed through.

5) Scoop up approximately 1 tablespoon of mixture and roll, place on tray and flatten (I use a fork to flatten)

6) Bake for 10 minutes or till golden brown. Then leave to cool on tray and ENJOY!!

STORAGE: store for up to 4 days in air tight container.
* they make a great gift- perhaps a mothers day gifts??? ;)