Recipe for approximately 10 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
- 300g plain flour, plus extra for dusting
- 150g white caster sugar
- 150g slightly salted butter, chopped
- 1 large egg
- 2 tsp vanilla extract or vanilla bean paste
For the iced option
- 500g royal icing sugar
- your favourite food colouring gels
For the jam filled option
- icing sugar, for dusting
- 400g apricot jam, or lemon curd
- Mix the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps.
- Beat the egg with the vanilla, then add to the bowl. Mix briefly to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough.
- Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas
- Line two baking sheets with baking parchment.
- Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a 1 euro coin.
- Use an egg-shaped cookie cutter to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits.
- Repeat with the other half of the dough.
- If you want to make jam biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be).
- If you intend to make both iced and jam biscuits, only stamp holes in a quarter of the biscuits.
- Bake for 12-15 mins, until the biscuits are pale gold and let cool.
To decorate the biscuits with icing:
- Add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped.
- Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well.
- Leave to dry for 10 mins.
- Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them.
- Loosen each icing with a few drops of water, then transfer them to piping bags.
- Use the coloured icing to fill the empty spaces on the biscuits.
- Once covered, leave to dry for a few hours.
To make the jam filled biscuits:
- Dust the biscuits with holes in the middle with a heavy coating of icing sugar.
- Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
Source : BBC Food
image credit : jcbesser
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