Enjoy baking these Easter themed biscuits with the kids and enjoy further by teaming with a cup of tea.
Makes: 12
What You’ll Need:
- 200g unsalted butter
- 200g caster sugar
- 1 happy egg
- 400g plain flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon mixed spice
What To Do:
- Beat the butter and sugar together.
- Add the happy egg and vanilla. Beat again.
- Sift the flour, salt and spice together.
- Add to mixture and beat again till the mixture comes together in a ball.
Golden Speckled Egg cookies
- Make cookie dough.
- Wrap in cling film and chill in fridge for 1 hour.
- Roll out on a floured surface to 4mm thick.
- Cut out the egg shape with your cookie cutter.
- Place on a baking tray and chill in the freezer for 20 minutes.
- Bake in a preheated oven (180C conventional oven or 160 C fan oven) for 10 – 15 minutes, until the edges of the cookies turn golden brown.
- Take out and leave to cool.
- Make Royal Icing
- (Beat the white of one happy egg with 250g of icing sugar and 5 drops of lemon juice for 5 minutes on slow in a mixer).
- Colour the royal icing with a blue food colour.
- Using a No2 piping tip, pipe a line of royal icing around the edge of the cookies.
- Thin the remaining icing with lemon juice till it’s the consistency of single cream, and put about 2 teaspoons in the middle of the cookie.
- Carefully spread it out to the piped line using a toothpick.
- Take a pinch of metallic edible dust, and sprinkle onto the cookie.
- Leave to dry.
Sparkling Chick Cookies
- Make cookie dough.
- Wrap in cling film and chill in fridge for 1 hour.
- Roll out on a floured surface to 4mm thick.
- Cut out the chick shape with your cookie cutter.
- Place on a baking tray and chill in the freezer for 20 minutes.
- Bake in a preheated oven (160 C) for 10 – 15 minutes, until the edges of the cookies turn golden brown.
- Take out and leave to cool.
- Make Royal Icing
- (Beat the white of one happy egg with 250g of icing sugar and 5 drops of lemon juice for 5 minutes on slow in a mixer).
- Colour the royal icing with a yellow food colour.
- Using a No2 piping tip, pipe a line of royal icing around the edge of the cookies, leaving space at the base for the legs.
- Pipe a triangle for the beak.
- Pipe the legs.
- Thin the remaining icing with lemon juice till it’s the consistency of single cream, and put about 2 teaspoons in the middle of the cookie.
- Carefully spread it out to the piped line using a toothpick.
- Place a black dragee for the eye.
- Mix some yellow edible dust with “Sparkling Sugar” to colour it yellow.
- Sprinkle over the cookie.
- Leave to dry.
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