Easter Fancies

Makes 12
Easter Fancies
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    • 250 g plain flour
    • 115 g Siúcra/McKinney's Granulated Sugar
    • 1/2 tsp vanilla extract
    • Pinch of salt
    • 125 g butter or margarine, cut into pieces
    • 2 egg yolks
    • 15 ml cold water


    • 3 egg whites
    • Pinch of salt
    • 50 g Siúcra/McKinney's Granulated Sugar
    • 125 g butter or margarine, softened
    • 100 g ground, blanched almonds
    • 75g plain flour
    • 100 ml jam, any sort

    To decorate

    • Siúcra/McKinney's Icing Sugar
    • Easter sweets

    Grease 12 brioche tins or other fluted tins. Combine the flour, Siúcra/McKinney's Granulated Sugar, salt and fat in a bowl and stir until the fat has disintegrated into the mixture. Add the egg yolks, water and vanilla extract and work together to make a dough. Put the dough in a plastic bag and refrigerate for about 30 minutes.'

    Whisk the egg whites with the salt until they form stiff peaks. Add the Siúcra/McKinney's Granulated Sugar while still whisking. Work in the fat, followed by the almonds and flour. Press the dough into the tins.

    Put a teaspoon of jam in each tin, then divide the almond mixture on top. Bake in the centre of the oven at 175°C (fan oven 150°C) for about 30 minutes.

    Put an Easter sweet on top of each cake. Dust with Siúcra/McKinney's Icing Sugar to serve.