Easter biscuits

Easter biscuits recipe

1416 ratings

Get creative this Easter with these colourful egg biscuits. Cracking fun to make and delicious to eat! See method

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

Ingredients

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

To decorate

  • 250g royal icing sugar
  • assorted food colourings

Each serving contains

  • Energy

    1095kj
    260kcal
    13%
  • Fat

    10g 14%
  • Saturates

    6g 29%
  • Sugars

    25g 28%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 42.6g Protein 2.7g Fibre 0.9g

Method

  1. 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.
  2. 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.
  3. Allow to cool for 5 minutes before removing from the baking tray to cool completely.
  4. 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.
  5. These biscuits will keep for between one and two weeks when stored in a sealed cake tin.

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.


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