Iced Easter biscuits

Junior chefs can help bake and decorate these pretty spiced Easter biscuit treats.

Serves: Makes 35-40

Preparation time:  10 minutes

Cooking time:  12 minutes

Cooling time: 30 minutes (chilling)

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You will need

  • 100g English butter, at room temperature
  • 150g Fairtrade light brown soft sugar
  • 1 medium British free range Woodland egg, lightly beaten
  • 225g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon Fairtrade ground mixed spice
  • 1 teaspoon Fairtrade ground ginger
  • 200g icing sugar
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Recipe Information

Step by step guide to making Iced Easter biscuits

  1. Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tablespoon of the flour (this helps stop the mixture curdling).
  2. Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough.
  3. Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
  4. Preheat the oven to 180°C, fan 160°C, gas mark 4. On a floured surface, roll out the dough to the thickness of a pound coin.
  5. Using Easter cookie cutters, stamp out biscuits and place onto baking trays - you'll need to do this in batches.
  6. Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.
  7. Mix the icing sugar with 1½ tablespoons water. Spoon into a piping bag and ice the cookies with patterns of your choice.

Cook's tip: Colour the icing with a few drops of food colouring if you like. The baked, un-iced cookies freeze well.

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Nutritional information for Iced Easter biscuits

Nutritional information for Iced Easter biscuits

Nutrition type per serving
Calories 88 kcal
Total Fat 2.6g
Saturated Fat 1.5g
Salt 0.05g
Sugar 10.3g

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