Easter biscuits

Easter biscuits

Cute cookies that the kids will love to make - and take no time to bake!

By , 21 September 2015
Easter biscuits
  • Ready in: 80 mins
  • Serves: 20
  • Price: 14p per serving
Nutritional Info
Each 47g serving contains
  • Fat 8.3
  • Sat Fat 4.9
  • Sugar 20.6
  • Salt 0.2
  • Cals 198
of your reference intake.
Typical energy values per 100g: 1764kJ/421kcal.
  • 150g butter, softened
  • 100g caster sugar
  • 1 unwaxed lemon, finely grated zest of
  • 2 large free-range egg yolks
  • 225g plain flour, plus extra for rolling out
  • 50g currants
  • 200g royal icing sugar
  • 40 sugar-coated mini eggs
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Put the butter, caster sugar and lemon zest in a large bowl and mix with a wooden spoon.

  • Stir in the yolks, sift in the flour and add the currants. Mix until clumps form, then make into a large lump with your hands.

  • Lightly flour a rolling pin and work surface. Roll dough to the thickness of £1 coin. Cut into biscuits and put on a baking tray.

  • Ask an adult to put the biscuits into the oven for 12 minutes. Take out and leave to cool.

  • Mix the icing sugar with 2 tablespoons water. Spoon on to biscuits and decorate with eggs.