Keep the little ones busy over the Easter break. Get them to help make these Easter egg biscuits, then hide them around the house.
Or simply enjoy with a good cup of tea.
We don’t mind if you share with friends and family, or enjoy them all to yourself!
- 175g butter, softened
- 2/3 cup caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2 cups plain flour
- 1/2 cup malted milk powder
- For Royal Icing:
- 6 egg whites
- 9 cups Icing Sugar, sifted
- 1 1/2 tbsp lemon juice
- Pink, yellow and blue food colouring, or whatever colours you wish to use!
- Using an electric mixer, beat butter, caster sugar and vanilla together for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and milk powder until well combined. Turn mixture out onto a sheet of plastic wrap (dough will be quite soft at this stage). Fold up sides of plastic to enclose dough. Refrigerate for 1 hour or until firm enough to roll.
- Preheat oven to 180C/160C fan. Grease 3 large baking trays. Line with baking paper.
- Remove plastic from dough. Roll out between 2 sheets of baking paper until 5mm thick. Freeze for 10 minutes. Using an 8cm Easter egg-shaped cookie cutter, cut shapes from dough, re-rolling and cutting trimmings. Place on prepared trays. Bake, 1 tray at a time, for 8 to 10 minutes or until light golden around the edges. Cool cookies on trays for 5 minutes. Transfer to a wire rack to cool completely.
- Make Royal Icing: whisk egg whites in a medium bowl until foamy. Gradually whisk in icing sugar until well combined. Whisk in lemon juice. Divide icing evenly among 4 bowls. Using food colouring, tint one portion pink, one portion yellow, one portion blue and leave remaining portion white. Spoon into separate piping bags.
- Snip 1 corner from each bag. Pipe icing onto biscuits to cover. Tap gently on bench. Stand biscuits for 1 hour or until set. Decorate with remaining icing. Allow to set. Serve.