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| Easter Cookie Cutters |
Who best to turn to for a classic Easter Biscuit recipe than the wonderful Mary Berry! The great thing about this recipe is its simplicity, a traditional recipe that allows you to be as create as you wish with the final result. Keep the kids occupied a little longer by asking them to help decorate the biscuits with colourful icing. Create classic Easter shapes of bunnies, chicks, easter eggs and more. Use some funky Easter Cookie Cutters to achieve this with ease and then the rest is up to you!
See the recipe below for all you will need to know in order to create this delicious Easter treats that can be shared on this Sunday or even be used as rewards for an Easter Hunt you may be planning! Present your biscuit treats in these adorable Easter Treat Boxes or hand them out in little Easter Cellophane Bags. Great for those little hunters who have worked up an appetite searching high and low for hidden Easter eggs or for handing out to friends and family over lunch on Easter Sunday.
Easter Biscuit Recipe
Ingredients
- For the dough
Mary Barry - Easter Biscuit Recipe - 200g/8oz softened butter
- 150g/6oz caster sugar
- 2 large free-range egg yolk
- 400g/14oz plain flour, plus extra for flouring
- 1 level tsp mixed spice
- 1 level tsp ground cinnamon
- 2-4 tbsp milk
- For the traditional currant biscuits
- 100g/4oz currants
- a little caster sugar, for sprinkling
- For the iced biscuits
- 1-2 tsp lemon juice
- 250g/9oz icing sugar
- about 2 tbsp cold water
- different coloured food colouring
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Lightly grease two baking trays lined with baking parchment.
- Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to give a fairly soft dough. Bring together, using your hands, to make a soft dough.
- Knead the biscuit dough mixture lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks, spring flowers.
- Lightly grease two baking trays lined with baking parchment.
- Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10-15 minutes. Remove from the oven and lift on to a wire rack to cool.
- To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice, and then add about two tablespoons of water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
- Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
- Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.
Wishing you a very Happy Easter from all at Flingers!
