How to Make Easter Egg Cookies

How to Make Easter Egg Cookies #easter #egg #cookies #biscuits #decorating #easy #beginner #baking #watercolour

Get arty with your Easter egg cookies this year, and add trendy ‘watercolour’ style brush strokes to them. A few brushes of gold really makes them pop!

You Will Need
Craft Essentials How to Make

1. Preheat oven to 180ºC.

2. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 100g at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

3. On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip Egg shaped cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8-10 minutes or until cookies are lightly browned. Leave to cool completely.
Makes approx 3 dozen cookies

4. Knead your white fondant icing until pliable. Dust your Roll-n-cut mat with corn flour before rolling out your fondant to about 5mm thickness (or more based on personal taste).
Use the Egg Cookie cutter to cut out an equal number of Fondant eggs to match your cookies. You may need to do this is two sessions and re-roll your fondant in between.

5. Spread a thin layer of Wilton Cookie Icing or royal icing onto a cookie and then place the fondant cut out on top. Gently smooth to adhere fondant to the cookie. Repeat this with all the cookies.

6. Using a colour mixing palate or small plate, put a few drops of your chosen ‘Color Right’ colours and add a tiny drop of water to each. Using your brush, add brush strokes of colours to the fondant – taking care not to get the fondant too wet. Repeat on all cookies and then leave to dry.

7. Add some glitz to your cookies by painting on a little gold lustre dust, or some strokes with the gold pen as desired.

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Cookie cutter >>

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Colour right system >>

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Icing >>

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