- 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.