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Our Easy Easter Biscuits Recipe

Ingredients

 

For the dough

200g/7oz softened butter, plus extra for greasing

150g/5½oz caster sugar

2 large free-range egg yolks

400g/14oz plain flour, plus extra for dusting

1 level tsp ground mixed spice

1 level tsp ground cinnamon

2–4 tbsp. milk

 

For decoration

1–2 tsp lemon juice

250g/9oz icing sugar

A selection of different food colourings

Makes approx. 30 biscuits (dependent on cutter size)

 

Method

 

  • Preheat the oven to 180°C/160°C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.
  • Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.
  • Knead the biscuit dough gently on a lightly floured work surface. Roll out to a thickness of 5mm. Cut out Easter biscuits using a variety of Easter shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers.
  • Place the biscuit shapes on the prepared baking trays and bake in a preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.
  • To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if required.
  • Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired colour.
  • Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then thin it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.
  • Allow to set and then tuck in!

 

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