Easter biscuits

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I think most people like Easter Biscuits or just biscuits in general, especially homemade ones. These ones are similar to the ones I’ve made for Valentine’s Day, but I’ve added coconut in them. That was a great idea, as the taste was great, the coconut adding an extra texture. I liked them a lot.

Easter biscuits

To make them I’ve used the adjustable rolling pin, with the 6 mm disc. I think that is the best thickness for biscuits. Then, it comes to decorating the biscuits. Like with the biscuits I’ve mentioned before, this time I made a bit of runny red icing and fondant bows. I do like to make these bows and dots. It’s an easy way to decorate and it can look very nice indeed.

Ingredients for 50 Egg shape biscuits:
– 350g self raising white flour
– 1 large free-range egg
– 175g sugar
– 125g butter at room temperature
– 60g coconut
– 1/4 tsp coconut flavouring
– 1/4 tsp lime flavouring
– 4 tbsp golden syrup
– red, blue, and pink ready-made fondant
– icing sugar
– vegetarian red food colour

The easiest way to make the dough is in a food processor. Put the flour and butter cut in cubes. Blend it until it resembles breadcrumbs. Add the sugar and pulse two or three times. In another bowl, beat the egg with the golden syrup and the flavouring. Pour the egg mixture over the flour and mix until it starts to clump together.

Flour the worktop and tip the dough on top. Knead for a couple of minutes, until it’s smooth. Wrap the dough in cling film and put it in the fridge for 10 to 15 minutes to chill.

Preheat the oven to 180C or 160C fan. Line two or three baking trays with baking parchment. On the floured worktop, roll the dough out with a 6 mm thickness. It’s easier if you have an adjustable rolling pin. Cut the biscuits with the egg shaped cutter and remove the excess dough. Put the biscuits on the baking tray. Knead the rest of the dough and roll it out again to cut more biscuits. Do that until you use all the dough.

Bake the biscuits for 10 minutes. If you prefer the biscuits crispier, bake them for 12 minutes. Take the biscuits out of the baking tray and leave them to cool on a cooling rack.

Easter biscuits, close up

The biscuits have to be cold before decorating them, so wait for them to cool down completely. Meanwhile, make the bows and leave them on a plate to harden a bit. If they are harder it will be easier to place them on the biscuits.
When the biscuits are ready to be decorated, make the red icing. Mix the icing sugar and the red food colouring with a teaspoon of water. When the icing is incorporated, add a bit more water if the icing is not runny enough. Decorate by making dots on the biscuits and place a bow or bows on top. The icing will act as a glue for the fondant bows.

Easter biscuits on a beautiful plate

Do you plan to make Easter Biscuits? How do you want to decorate them?

Casa Costello

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