I’m half-British, half-Polish, and grew up in the UK. Given both Protestant and Catholic influences, Easter was a firm feature in the family calendar. Although we were in no way religious, Easter Sunday would always be a celebratory affair involving a spread of cold cuts, fresh bread, salads, Polish boiled sausages and usually, no joke, a lump of butter somehow molded into a sheep. For dessert, there was plenty of cake - always including a Polish cheesecake - and what we hauled from the ‘Easter Bunny’. 

The little girl inside me won’t let this tradition go. So now, living with my partner, I try to emulate the bits I do like: the flowers, Easter decorations, the food I enjoy, and of course plenty of baked goods and chocolate. Although, I (of course) also add prosecco to the mix. 

I don’t bake the same things my family do as my knowledge of Polish cooking is merely that of the consumer, so I make up my own Easter creations. This one has become a firm household favourite. Quite simply, it consists of two thin shortcake pastry biscuits, sandwiched together with a pistachio cream and topped with a little sugar and flaked almonds. The finished product is deliciously moreish, whimsical, yet still adult and indulgent. I’ve tried it with both 100% pistachio butter and a pistachio and white chocolate spread, and prefer the latter. I also tend to present it adorned with little chocolate eggs and foliage offcuts. A bit ridiculous, but it’s what my mum used to do and does look just a little bit fabulous.

Needless to say, Jesus would be appalled if any research occurred during his special weekend. And if you don’t believe in Jesus, then I promise you that the Easter Bunny would have something to say about it too.

A few notes on the recipe

If you don’t celebrate Easter, detest the kitsch bunny theme, or indeed possess no such rabbit cookie-cutter, then of course use whatever you want to punch out shapes in the dough. The recipe would also, of course, work with almost any filling but I love the earthy green of pistachio. Oh, and if you do opt for 100% nut butter then consider adding a little more sugar to the dough to make up for the lack of sweetener. 

You can also make your own pistachio filling. I’ve used Skye McAlpine’s recipe in the past and the results were phenomenal. However, as I couldn’t get my hands on shelled pistachios, I had to shell them myself. This was a painful process that I never want to repeat, hence why I now opt for shop-bought. But, if you’re luckier than me and can source the shelled kind, then simply (halving her recipe): combine 285g unsalted, roasted shelled pistachios, 150g white chocolate, 45g caster sugar, and 25ml sunflower oil in a food processor and blitz for 5-7 minutes until you get the texture of soft butter. Decant into sterilised jars; you should get about 440ml.

*McAlpine, Skye, A Table Full of Love: Recipes to Comfort, Seduce, Celebrate & Everything in Between (London: Bloomsbury Publishing, 2023), p. 215.