Easter egg biscuits

Easter egg biscuits

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

By , 21 September 2015
Easter egg biscuits
  • Ready in: 45 mins
  • Serves: 34
  • Price: 7p per serving
Nutritional Info
Each 39g serving contains
  • Fat 5.5
  • Sat Fat 3.2
  • Sugar 17.9
  • Salt 0.12
  • Cals 162
of your reference intake.
Typical energy values per 100g: 1738kJ/415kcal.
  • 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 Gel Food Colour
  • Sprinkles, such as Chosen by you Cake Sprinkles and Chosen by you ChocolateBeans, to decorate
  • This recipe is part of our 'cooking with kids' feature and has instructions for children.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper. Beat the butter and caster sugar together. Beat in the egg yolk.

  • Add the flour and mixed spice, and mix to form a stiff dough. If the mixture is a little dry, add 1-2 tsp of milk.

  • Roll out half the dough on a lightly floured surface to a thickness of 5mm. Bend a 10cm round metal cutter to an egg shape - ask an adult to do this. Stamp out 17 biscuits. Arrange on a baking sheet. Re-roll the dough and repeat.

  • Bake for 10 minutes, until pale golden. Leave to cool on the baking trays for 5 minutes, then put on a rack to cool completely.

  • Lightly beat the egg white until frothy. Gradually beat in the icing sugar until the icing is smooth.

  • Put in bowls and colour each one diferently. Ice the biscuits and decorate. Leave to set.