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.

Visit www.thehappyegg.co.uk