Easter biscuits
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Easter sugar cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Serves 50 - 60
Skip to ingredients
For the vanilla cookies
- 200g plain flourplus extra for dusting
- 120g caster sugar
- ½ vanilla beanseeds scraped out or ½ tsp vanilla paste
- 125g buttercut into cubes
- 1 egg
For the chocolate cookies
- 150g plain flour
- 50g cocoa powder
- 120g caster sugar
- ½ vanilla beanseeds scraped out, or ½ tsp vanilla bean paste
- 125g buttercut into cubes
- 1 egg
For the glaze
- 500g icing sugar
- 2 egg whites
- food colouring pastewe used pastel yellow, green and pink
Nutrition: (60)
- kcal108
- carbs17g
Method
step 1
For the vanilla cookie dough, sift the flour into a mixing bowl. Add the sugar, vanilla and butter. Using an electric whisk or stand mixer, beat everything for 5 mins, until it resembles fine breadcrumbs. You can also do this in a food processor. Crack in the egg and beat again until it comes together into a dough. Bringtogether into a disc and set aside in the fridge to rest for at least 1 hr.
step 2
For the chocolate cookies, sift the flour and cocoa powder into the same bowl and stir in the sugar, vanilla and butter. Beat using the electric whisk or stand mixer, for 5 mins, until it resembles fine breadcrumbs. You can also do this in a food processor. Crack in the egg and beat again. Bring together into a disc and set aside in the fridge to rest for at least 1 hr.
step 3
Line two large baking trays with baking parchment. Lightly flour a clean work surface and roll out both doughs until 5mm thick. Using 4-6cm sized Easter cutters, stamp out the biscuits and arrange on the baking trays well spaced apart, then chill for at least 30 mins. Heat the oven to 200C/180C fan/gas 6. Bake for 8-10 mins until golden. Leave to cool completely on the tray.
step 4
To make the glaze, sift the icing sugar into a stand mixer bowl. Pour in the egg whites and 2 tbsp cold water. Using a paddle attachment, beat for 10 mins on the lowest setting until firm and thickened. Divide between three bowls and stir a different colouring paste into each one. Take 3 tbsp of each colour and pour into three piping bags. These will be used for outline and decoration. Loosen the rest of the icing with 1-2 tsp of water in a each bowl, stirring until smooth. If you draw a spoon through to the base of the bowl, the icing should merge again after 4 seconds.
step 5
Pipe each cookie with an outline, then once set (after about 30 mins), spoon the liquid icing into the middle and carefully spread out using the back of a teaspoon. Leave to set for 2 hrs. Decorate with further icing on top, such as lines or flowers and leave to set for 30 mins.
