Get creative with the kiddies this Easter, and bake these deliciously cute flower biscuits; fun to make and even more fun to eat!
- Put the butter and caster sugar in a large bowl and beat well to combine. Add egg yolk and vanilla extract or orange zest and beat again. Finally, add the flour and mix until it comes together. Form into a flat disc, adding a little more flour if necessary – it should still be quite wet. Wrap in clingfilm and chill for 1 hour (don’t skip this stage).
- Preheat the oven to gas 4, 180°C, fan 160°C. Remove the dough from the fridge and roll out to 5mm (1/4in) thick on a lightly floured surface. Cut out flower shapes using the cutter and put on 2 baking sheets lined with nonstick baking paper. Chill for 10-15 minutes.
- Bake for 12-15 minutes, or until light golden. Remove from the oven and cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool. Meanwhile, make the buttercream. Beat the butter until soft, add sifted icing sugar and beat until fluffy. Add the zest of half an orange, then squeeze in the juice.
- Spoon a small dollop of buttercream onto half the biscuits and spread. Sandwich with the remaining biscuits.
- Make up icing according to packet instructions, and divide into batches in separate bowls. Add a few drops of food colouring to each bowl to make pastel-coloured icing. Pipe onto the biscuits using piping bags. Add silver balls and edible glitter to finish off and leave to set for 1 hour before eating.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.