Easter biscuits are an essential of any springtime celebration and perfect for picnics! For biscuits that you can make with the kids, why not use water icing (icing sugar and water mixed together) and a selection of sprinkles and edible toppers?
How to Make Easter Biscuits
Total time needed : One hour and 45 minutes
Preparation time : One hour and ten minutes
Baking time : ten to fifteen minutes
Decorating time : 20 minutes
Skill level : Beginner
You will Need
- x2 Baking trays
- Greaseproof paper
- Kitchen scales
- Wooden spoon
- Rolling pin
- Seasonal cookie cutters
Ingredients – makes 23 cookie
- 250 grams plain flour
- One teaspoon baking powder
- 80 grams caster sugar
- 110 grams Butter, cut into small cubes and chilled
- One egg, beaten
- One teaspoon vanilla extract
- Selection of Renshaw Ready-Roll Icing – we used Yellow, blue and pink
How to make -
- Mix the flour, baking powder and sugar then add the chilled butter in small squares and mix until combined (the mixture will look like breadcrumbs). Add the egg and vanilla extract and mix until combined.
- Make the dough into a ball and wrap in Clingfilm. Place in the fridge for 40 minutes to rest.
- Take the dough out of the fridge and roll out to a 4 mm thickness.
- Grease and line two baking trays with baking parchment.
- Cut the eggs and circle shapes out of the rolled out dough using the cookie cutters. Place on the baking tray.
- Place in the freezer for 10 minutes.
- Whilst the cookies are in the freezer preheat the oven to 180 degrees Celsius (°C), then bake the cookies for ten to fifteen minutes. Once cooked leave to cool on a wire cooling rack.
- Once the cookies are cold, roll out your ready roll icing and cut out the shapes desired using the cookie cutters.
- If you are layering a ready roll piece of icing on top of another, dab a little water on the underside and place on the icing that forms the base.
Hints and Tips
For an extra three dimensional effect, why not use water icing to accentuate the line detail of the eggs, chicks and circles?