Shopping list biscuits
125g flour
75g softened butter
75g caster sugar
½ free-range organic egg (room temperature)
1 teaspoon vanilla extract
½ teaspoon baking powder
Royal Icing
110g baker's icing sugar
25g pasteurized egg whites
½ teaspoon lemon juice
food coloring, colours of your choice
For Easter we make biscuits in cute colours with royal icing, the mini monsters love those! You bake the biscuits with our recipe on PDF, you only need an egg-shaped cookie cutter. The biscuit dough is quickly ready, we put it in the refrigerator for a few hours to blend. Today we pick up the recipe when rolling out the dough.
How to make Easter Egg Biscuits
Spread a sheet of baking paper on a baking tray
Roll out the cold dough on a baking mat sprinkled with flour.
Place two slats along the dough to roll it out evenly.
Cut out eggs, roll out the remaining dough again, cut it.
Place the biscuits with some distance on the tray.
Put the baking tray with the cookies in the fridge for 1 hour.
Preheat the oven to 170°C then slide the biscuits into the oven.
Bake the biscuits for 10 - 12 minutes then let cool on the tray.
Slide the biscuits on a wire rack to cool completely, meanwhile make the Royal Icing
Weigh sugar and egg white.
Sift the sugar in the mixing bowl.
Add egg white and lemon.
Beat the icing until glossy.
First pipe on all the white edges.
Fill in all the white.
Allow to dry in the fridge.
Stir in the colours.
Fill in the open spaces with colour.
Give the chicks eyes, a beak and a forelock, using a skewer.
Happy Easter!