Easter egg biscuits

Easter egg biscuits

Choose from our great range of cake decorations - then let the kids get creative

, 21 September 2015

(9 votes)

Easter egg biscuits
  • 45 Mins

  • Serves: 16

Nutritional Info
Each 39g serving contains
  • Energy

    678KJ

    162KCAL

    8%
  • Fat

    5.5g

    med

    8%
  • Saturates

    3.2g

    high

    16%
  • Sugars

    17.9g

    high

    20%
  • Salt

    0.12g

    med

    2%
of your reference intake.
Typical energy values per 100g: 1738kJ/415kcal.
Ingredients
  • 100g butter, softened
  • 75g golden caster sugar
  • 1 egg yolk
  • 200g plain flour, sifted, plus extra for dusting
  • 1/2 level tsp mixed spice
  • 1-2 tsp milk (if required)
  • 1 egg white
  • 225g icing sugar, sifted
  • Dr. Oetker food colouring gels
  • Dr. Oetker Glamour & Sparkle, Rose Gold Blush or Mermaid Treasure sprinkles, to decorate
Method
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper.

  • Beat the butter and sugar together. Beat in the egg yolk.

  • Add the flour and mixed spice, and mix to form a stiff dough. If too dry, add 1-2 tsp milk until it comes together.

  • Roll out half of the dough on a lightly floured surface to 5mm thick. Bend an 8cm cutter into an egg shape. Cut out 8 biscuits, rerolling the scraps if needed. Arrange the biscuits on one of the trays and repeat with the other half of the dough.

  • Bake for 8-10mins, until pale golden around the edges. Leave to cool on the baking trays for 5mins, then put on a rack to cool completely.

  • Lightly beat the egg white until frothy. Gradually beat in the icing sugar until smooth. Divide between a few bowls and colour each one differently with a little of the food gel. Ice the biscuits and decorate with sprinkles. Leave to set.