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
Recipe Information
Step by step guide to making Iced Easter biscuits
- 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).
- Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough.
- Wrap the dough in clingfilm and chill in the fridge for 30 minutes.
- 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.
- Using Easter cookie cutters, stamp out biscuits and place onto baking trays - you'll need to do this in batches.
- Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.
- 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 |
This recipe is:
- No nut products
- Vegetarian
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Sainsbury's Plain Flour 500g We're sorry, this product is currently unavailable
Sainsbury's Plain Flour 500g
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