Recipe of the month - Easter egg biscuits
Get the family involved and get creative with these decorative Easter egg biscuits!
PREP: 1 hour (plus chilling and setting)
COOKING: 15 minutes
- 75g unsalted butter
- 80g caster sugar
- 1 large egg
- 2 tbsp golden syrup
- 265g self-raising flour (maybe a touch more for decoration!)
- 1 lemon, zest
- 1 orange, zest
- 1kg royal icing sugar
- Blue, pink, and yellow food colouring
1 – Mix the butter and sugar together and beat for one minute. Beat together the egg and golden syrup and then beat both mixes together. Sift in the flour, add the zests, and beat until comes together to form a dough-like texture.
2 – Roll the dough onto a lightly-floured surface to around 0.75 thickness. Cut out the biscuits using 6-7.5cm egg-shaped cutters. Place on parchment-lined baking sheets about 3cm apart and leave for 20 minutes.
3 – Pre-heat the oven to 180C, gas mark 4 and bake for 12-15 minutes until golden. Let them rest on the sheet for 2 minutes then leave to cool fully on a wire rack.
4 – To decorate, follow the instructions on the packet to make the royal icing. Transfer 3 tbsp icing to a bowl and add about ½ tsp of water until it is of piping (slow pouring) consistency. Cover with cling-film and set aside.
5 – Divide the remaining icing between 3 bowls and add separate food colouring to each (1 blue, 1 pink, 1 yellow). Add a little more water to each bowl (1/2 tsp at a time) – until the icing is of piping consistency.
6 – Put half of the blue icing in a small, disposable piping bag and repeat the same process with the pink and yellow icing.
7 – Decorate your biscuits to your heart’s desire using the coloured-icing - the more creative, the better! Remember to pop any bubbles in the icing with a cocktail stick so the icing is smooth on the biscuit.
8 – Leave to cool and settle for 2 hours and then tuck in and enjoy!