Wanting to try something a little different this Easter? Something that you can make ahead of time and looks really cute packaged? Then we’ve found the recipe for you.
Try your hand at these pretty little Easter Biscuits. They are a great alternative to chocolate and make great gourmet style gifts, plus they’re family friendly.
Mix it up by adding sprinkles and candy to the finished product. Our tip – Pick up a 5 bag piping kit from Woolworths for only $3.50 and you’re all set for your decorating.
- 125g soft unsalted butter
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 1 egg and 1 egg white to glaze
- 2 cups plain flour
- 1 tsp baking powder
- 500g ready-made white icing fondant
- Food colouring (mixed)
- Sifted icing sugar to dust
- Using an electric mixer, beat soft unsalted butter, caster sugar and vanilla extract together in a bowl until pale and creamy. Add egg and mix well.
- Sift 2 cups plain flour and baking powder over and fold in until combined. Knead lightly on a floured surface until smooth. Divide dough in half and flatten each into a disc. Wrap in plastic and chill in the fridge for 30 minutes.
- Preheat oven to 180°c. Line 2 baking trays with baking paper.
- Roll out one portion of dough on a lightly floured surface until 4mm thick. Using cookie cutters, cut out shapes and transfer to trays. Bake for 12-15 minutes until golden. Transfer to wire racks to cool. Repeat with other dough half to make 45 cookies.
- Knead ready-made white icing on a clean surface dusted with sifted icing sugar until smooth and no longer sticky. Divide into portions and add drops of food colouring to colour, as desired. We did 5 portions (white, yellow, pink, blue and green). Work with one portion at a time and keep remaining coloured portions wrapped tightly in plastic to prevent drying out. Roll out 1 portion of coloured icing until about 3mm thick. Cut out shapes using the same cutters.
- Lightly brush a biscuit with egg white and lay the icing on top smoothing gently. Continue with remaining biscuits and coloured icings. Decorate with dots and stripes as desired.
Handy Hint: Stir butter and sugar until they are light and fluffy. The butter is “creamed” when it has almost doubled in mass and it has lightened to a yellowish-white color