Easter egg biscuits recipe

  • Serves 18
  • 90mins cooking and prep time, plus chilling time
  • 233 calories / serving
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Get creative with the kids by making these beautiful biscuits over the Easter weekend.

  1. Pre-heat the oven to gas 5, 190°C, fan 170°C. Beat the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract. Gradually fold in the flour and bring the mixture together to form a dough. Wrap in plastic wrap and chill for 1 hour.
  2. Line a baking tray with nonstick baking paper. Roll the dough out on nonstick baking paper to the thickness of a two pound coin. Using a 9x7cm (4x3in) oval cutter, cut out shapes and put them on the tray. Use a skewer to make a hole in the top of each. Chill for 30 minutes.
  3. Bake the biscuits for 12–14 minutes. Cool on a wire rack.
  4. Make up the icing according to pack instructions. Divide the icing between several small bowls and colour each one with your choice of food colouring. Mix a few drops of water into each icing to make a thick coating consistency.
  5. Spread a base colour onto a biscuit almost to the edge. Put a contrasting colour into a piping bag fitted with a small plain nozzle. Pipe lines or dots over, and then using a wooden toothpick, drag the piped icing through to create a marbled effect.
  6. Leave the biscuits until set. Thread fine ribbon or twine through the holes in the top and hang the biscuits from a bunch of twigs in a vase

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  • Ingredients

  • 125g (4oz) butter, softened
  • 125g (4oz) caster sugar, plus 1 tbsp extra
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 250g (7oz) plain flour
  • 1 x 500g pack royal icing sugar
  • green food colouring
  • pink food colouring
  • Energy 985kj 233kcal 12%
  • Fat 6g 9%
  • Saturates 4g 18%
  • Sugars 34g 38%
  • Salt 0g 1%

of the reference intake
Carbohydrate 45g Protein 2g Fibre 0.6g


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