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Easter biscuits

Egg-shaped biscuits decorated with icing and jammy centres

Easter biscuits

Name: Easter biscuits
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: makes 18
Ingredients: 300g plain flour plus extra for dusting; 150g white caster sugar; 150g slightly salted butter chopped; 1 large egg; 2 tsp vanilla extract or vanilla bean paste; 500g royal icing sugar; your favourite food colouring gels; icing sugar for dusting; 400g apricot jam or lemon curd

Cassie Best

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makes 18

Easy

Prep: 1 hr and 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.10 ratingsRate

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Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both

Freezable (uncooked dough only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g plain flour

plus extra for dusting
150g white caster sugar
150g slightly salted butter

chopped
1 large egg
2 tsp vanilla extract

or vanilla bean paste

For the iced option

500g royal icing sugar
your favourite food colouring gels

For the jammy middle option

icing sugar

for dusting
400g apricot jam

or lemon curd

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Nutrition: per serving (18)

kcal163
fat7g
saturates4g
carbs21g
sugars8g
fibre1g
protein2g
salt0.2g

Method

step 1

Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
step 2

Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
step 3

Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
step 4

To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
step 5

To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.

Recipe from Good Food magazine, March 2018

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A star rating of 4.5 out of 5.10 ratings

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