The Easter Bake Off

So, Easter is over and I don’t about everyone else, but I’m full up on home baked cakes, cookies and flapjacks. Here at the Veg Rev, we got our bake on and set about making a range of yummy, egg free, veggy treats. One of our favourite recipes (conceived during the Christmas period) is spiced cookies. These beauts are good for any time of year, and really cheer up a cup of tea or coffee. They’re easy and cheap to make, and oh so scrummy. We adapted the recipe from Lynn Bedford Hall’s recipe book ‘Biscuits & Breads’.


150 g plain flour or white bread flour

150 g brown bread flour (in reality we tend to use more like 180-200g to give it a nice texture)

1 tsp of baking powder

Pinch of salt

½ tsp bicarbonate of soda

1 tsp ground mixed spice

1 tsp ground cinnamon

2 whole cardamoms ground up

1 tsp nutmeg

½ tsp of ground ginger

125 g soft butter (use more if necessary when mixing)

80g caster sugar

120 g Demerara sugar

½ cup of hazelnuts and almonds (add more or less, depending on how nutty you want it)


  1. Grind up the cardamoms with a pestle and mortar, and measure out all ingredients
  2. Sift both flours with baking powder, salt, bicarbonate of soda and spices (including the cardamoms). Return any bran left in the sieve. Add both sugars, the nuts and soft butter.
  3. Begin mixing it all together with your fingers until the mixture begins to appear like breadcrumbs (that way you know the butter is fully absorbed into the ingredients). If you still have a floury/thin texture, add more butter.
  4. The mixture is going to feel quite grainy and look dark – that’s perfect! Form into a ball and roll out to around ¼ inch thickness or as desired. Cut or use cookie cutters to form into whatever shapes you like.
  5. Grease a baking tray with butter and place them on it as you go along.
  6. Bake in a preheated oven at around gas mark 4-5 for 15-20 minutes. Keep checking the oven and wait for them to get golden brown then take them out of the oven and let them cool down. Enjoy!