Iced Easter biscuits.
You can have Iced Easter biscuits using 11 ingredients and 18 steps. Here is how you make that.
Ingredients of Iced Easter biscuits
- It’s 200 g of butter.
- It’s 100 g of sugar.
- It’s 230 g of plain flour.
- It’s 1 of egg.
- You need 1 tsp of mixed spice.
- You need 1 tsp of nutmeg.
- It’s 1 of lemon zest.
- You need of For the icing.
- It’s 350 g of icing sugar.
- You need 1 1/2 of lemons juiced.
- Prepare of Food colouring of various colours.
Iced Easter biscuits step by step
- Preheat the oven to 160c (fan).
- Beat the butter and sugar together either in a free standing mixer or by hand/electric whisk until they are light and fluffy..
- In a small bowl, beat the egg then tip half into the butter mixture and stir. Then the rest of the egg..
- Sift the flour into the butter mixture and then add the spices. Mix everything together with a wooden spoon at first before using your hands to combine into a ball. It will be stickier than normal biscuit dough..
- Wrap the dough in cling film and chill in the fridge while you make the biscuit cutter (about 15-30 mins).
- To make the cutter. Take a strip of paper, mine was about 10cm long and 2 cm wide. Fold it in half lengthwise and shape it into an oval/egg and tape together. You can wrap it in foil but I found it squished the dough a bit so I ended up taking it off..
- Split the dough in half and roll one half onto a floured surface. Because the dough is a little sticky don’t be afraid to be generous with the flour..
- Cut out as many egg shapes as you can and remove the excess dough and add that to the other ball. Pop the remaining dough back in the fridge..
- Carefully transfer the biscuit shapes to a lined baking sheet and bake in the oven for 15-20 mins until gold on the top. They won’t hard as they’ll harden as they cool..
- Keep in the tray for about 5 mins then transfer to a cooling rack..
- Repeat this process with the remaining dough..
- To make the icing. Make one big bowl of white first by combining the sugar with the lemon juice..
- Take as many tablespoons as you have colours and put one in separate bowls, remembering to leave some white behind..
- Drop in the food colouring to the colour you desire. Beware of the new “colouring gels” that are VERY strong. You’ll only need 1 or 2 drops for pastel colours..
- Spoon the white icing into a piping bag and cut a tiny slant at the bottom (big enough to let the icing come out without popping but small enough that it doesn’t run out without squeezing)..
- Pipe an egg shaped border around each biscuit. This will stop the colours running off the biscuits..
- Taking it in turns for each colour, blob a half teaspoon of icing in each egg shape and encourage it to fill the space up to the border you have made..
- Experiment with the white icing to make patterns on the colours. You could try writing peoples initials if you’re giving them to specific people. Or if you’re the adventurous type try drawing Easter chicks and bunnies. Shapes, lines and spots did well for me 💖.
recipe by Beth Harper @cookpad