Easter egg biscuits
- 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
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.