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 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.