Easter biscuits recipe

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  • Serves 18
  • 20 mins to prepare and 10 mins to cook, 30 mins to cool
  • 250 calories / serving
  • Freezable
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easter biscuits

Place the butter in a large mixing bowl with the caster sugar. Using a wooden spoon beat until light and fluffy. Gradually beat in the egg until well mixed, then gradually add the flour. Use your hands to bring the mixture together to a stiff dough. Gather into a ball and chill for 30 minutes.

Heat the oven to Gas 4, 180°C, fan160°C. Roll out the dough on a work surface lightly dusted with flour until it's the thickness of a £1 coin. Using an oval cutter (or a cardboard egg-shaped template), cut out egg-shaped biscuits, using rolled out trimmings to make more. Place on baking trays and bake in the oven for 6-10 minutes, depending on size, until just golden brown.

Allow to cool for 5 minutes before removing from the baking tray to cool completely.

To decorate, make up the icing as directed on the packet. Divide between 3-4 bowls adding a little food colouring to each bowl. Place the mixture into piping bags and decorate biscuits as liked - kids may like to use sprinkles or sweets too.

These biscuits will keep for between one and two weeks when stored in a sealed cake tin.

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  • Ingredients

  • 200g butter, at room temperature
  • 200g caster sugar
  • 1 egg
  • 400g plain flour
  • To decorate

  • 250g royal icing sugar
  • assorted food colourings
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  • Calories
  • Sugar
  • Fat
  • Saturates
  • Salt
of an adult's Reference Intake daily amount.
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