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- Dish type
- Biscuits and cookies
These are the perfect size for children to eat and decorate! They look beautiful and are easy to make.
9 people made this
IngredientsMakes: 24 biscuits
- For the biscuits
- 250g flour
- 170g butter, softened
- 85g icing sugar
- 1 egg yolk
- 1 heaped teaspoon baking powder
- pinch salt
- For the icing
- 350g icing sugar
- large pinch cream of tartar
- 1 large egg white
- water, as needed
- pink food colouring
- yellow food colouring
- sprinkles or other edible decorations
MethodPrep:20min ›Cook:15min ›Extra time:1hr › Ready in:1hr35min
- To make the biscuits: Combine the flour, butter, icing sugar, egg yolk, baking powder and salt in a bowl; mix well and knead into a dough. Wrap in cling film and chill in the fridge for 1 hour.
- Preheat oven to 180 degrees C / Gas 4. Line 2 baking trays with baking paper.
- On a lightly floured surface, roll out the dough to about 1/2cm thick. Use an oval cookie cutter to stamp out biscuits, gathering up the dough and rolling it our again as needed. You should get about 24 biscuits. Place the biscuits on prepared baking trays; bake for 10-15 minutes or until they just turn golden brown. Transfer the biscuits onto a wire rack and allow to cool completely before icing.
- To make the icing: Combine icing sugar and cream of tartar in a bowl. Add egg white and stir with a spoon to moisten the sugar. Beat with an electric mixer until smooth. If icing is too dry, add water teaspoon by teaspoon until smooth and thick.
- Divide the icing into three portions; keep one white and colour one pink and one yellow with a few drops of food colouring. Insert a small nozzle into piping bags, fill with icing and decorate the biscuits to look like Easter eggs. Add sprinkles as desired.
Reviews & ratingsAverage global rating:(4)
We liked the taste. The directions did not say if the biscuits should be lightly toasted before putting the next layers on. The biscuits were not close to being done. And my 8x8 pan was too little as it puffed way up over the top and browned pretty quickly. Next time I will do a slightly bigger pan, try 35 to 40 minutes, put foils over the top at about 20 minutes so it does not keep browning on top. I think if I had looked at the bottom and seen it was not brown I would have cooked it longer. Or. I will cook the biscuits 1/2 way in the pan before I add the other layers.
This was great! Did a slight modification: only 1c chedder mixed into egg mixture versus sprinkled on top, and we added 10 min to cook time for our desired doneness with oven. Used flaky layer butter biscuits, came out good and filling.
I would give this zero stars if that was an option I spent 2 hours making this and when it was finally ready I took it out and cut it and the whole bottom was filled with uncooked dough and eggs and I've now wasted 2 hours and around 50 dollars worth of food. Please nobody attempt to make this it's a waste of time money and effort.
I wonder if you could make this in a NuWave oven.
Had a few issues with this. After 35 minutes, the middle still had a ton of raw biscuit dough. Also in the 8x8 pan, all the eggs sunk to the bottom, then there was the overly bready and dry layer of biscuits and then the sausage and starting to burn cheese because of all the additional time needed in the oven to cook the biscuits through. Next time, I would put it in a 9x11 or 9x13 pan and hope by stirring the layers a little more, it will cook more evenly and you can get a more mixed bite of the egg, biscuit, sausage and cheese together instead of very distinct layers.
- 100g/3½oz unsalted butter, softened
- 75g/2¾oz caster sugar, plus extra for sprinkling
- 1 free-range egg, separated
- 1 small unwaxed lemon, finely grated zest only
- 200g/7oz plain flour, plus extra for dusting
- 50g/1¾oz currants
- 1–2 tbsp milk
Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.
Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.
Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.
Lightly beat the egg white using a fork.
Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.
The biscuits can be made up to three days ahead and kept in an airtight container.
Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle.
Try our easy Easter biscuits topped with festive favourites including chocolate mini eggs. You can also top with Maltesers Mini Bunnies for cute Easter bunny biscuits. Try more Easter baking ideas here such as our Easter tiffin, Easter cheesecake, Easter cupcakes and Easter rocky road.
Want more biscuit recipes to serve for your family and friends over the Bank Holiday? Try our best biscuit ideas here.
How to decorate Easter biscuits
Once you’ve made your cookie dough, split into balls and flatten onto a smooth surface. Gently push your toppings of choice into the cookies then put in the fridge for another 30 minutes to chill.
Easter biscuits recipe
- unsalted butter 85g, softened
- caster sugar 75g
- light brown muscovado sugar 75g
- egg 1
- vanilla extract 1 tsp
- self-raising flour 175g
Beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beat to combine, then mix in the flour and ¼ tsp salt. The dough will be very soft, so put it in the fridge for at least 30 minutes to firm up.
0 hour 0 hour
1/2 cup Chelsea Caster Sugar
grated rind of 1 lemon
2 egg yolks
1 3/4 cups flour
1/2 cup currants
A little egg white, lightly beaten for glaze
Extra Chelsea Caster Sugar to decorate
Cream the butter, sugar and lemon rind until light & fluffy. Work in the egg yolk, then stir in the flour and currants. Knead lightly until smooth. Leave the mixture in the fridge or a cool place for about 1 hour.
Roll out the dough on a lightly floured surface to 3mm thick. Cut into rounds with a fluted 7.5cm cookie cutter. Brush with a little egg white, dredge with Caster Sugar, lift onto a baking paper lined tray & bake for 12–15 minutes or until just golden brown.
Lift onto a wire rack & leave to cool. Store in an airtight container.
Koulourakia (Greek Easter cookies) – what leavening agent to use?
Greek koulourakia recipes are characterised by a butter base, shiny egg glaze (which makes them beautifully golden brown) and one of three potential leavening agents to make them fluffy and airy.
Nowadays most koulourakia recipes call for baking powder and baking soda as a leavening agent, but experience has shown me that nothing compares to the traditional koulourakia recipe, which calls for baking ammonia.
Bakers ammonia (ammonium carbonate) was the primary rising agent used in baking, before baking powder and baking soda was invented. Baking ammonia makes the koulourakia amazingly airy and crunchy and, compared to other rising agents, their crispness will last longer. Also they won’t crack on the outside and they will keep that deliciously smooth texture!
Tip: If you have trouble finding baking ammonia, you could substitute with double acting baking powder (1:1 proportion). You could also replace all purpose flour and ammonia with self rising flour. Also don’t forget to open a window while baking as the ammonia smell can be strong but it will dissipate once the cookies are cooked.
- 2 cups unsalted butter
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 5 eggs
- 5 ½ cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons baking powder
- ¼ cup sesame seeds
In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
Preheat oven to 350 degrees F. Grease cookie sheets
Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
- Put the brownie bites in a food processor and pulse to break down. Divide the mixture in 6.
- Press each portion into a rough 11x6cm rectangle, then place a caramel egg in the centre and wrap the brownie around it. Press into an even egg shape, rolling it quickly between your palms to smooth. Arrange on a plate lined with baking paper and chill for 30 mins.
- Put the curls in a bowl, dampen your hands with cold water and roll an egg between your palms until sticky. Drop into the curls, wash and dry your hands, then coat the egg in the curls, pressing them into the surface and filling in any obvious gaps. Transfer to a plate and repeat with the remaining eggs. Cover with clingfilm and chill until needed: they will keep for up to 5 days. Remove from the fridge 20 mins before serving for the caramel to soften.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
Easter egg recipes: Three easy ways to use up your leftover Easter eggsLink copied
This Morning: Alice Beer issues warning over easter eggs
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With the holiday season just around the corner and the chocolate goodies piling up you may feel under pressure to forge. But fear not, here's how to enjoy your Easter treats at your leisure with three of our favourite recipes.
175g butter, plus extra for greasing
200g milk chocolate, broken into pieces
225g light soft brown sugar
1 tsp vanilla extract (optional)
There are plenty of delicious ways to use up leftover Easter eggs. (Image: Getty)
Easy chocolate brownies. (Image: Getty)
Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm baking tin and line with non-stick baking paper.
Put the butter and 150g chocolate in a microwave-safe bowl. Microwave on medium power for 1 min.
Stir the mixture, then continue to heat in 20-sec bursts, until the mixture has melted. Remove and set aside to cool a little.
Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture. Sift in the flour and cocoa, then you can add the remaining chocolate and mix well.
Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface with a slight wobble.
Remove from the oven and leave to cool in the tin for 30 mins, before transferring to a wire rack to cool completely.
Easter egg nests (Image: Getty)
100g Shredded Wheat /corn flakes/ Frosties or another alternative
1 x 100g bag of Mini Eggs
Easter egg nests (Image: Getty)
Line a 12-hole muffin tray with paper cases.
Melt the milk chocolate, golden syrup and butter in a small glass bowl over a saucepan of gently simmering water.
Stir regularly with a wooden spoon until the mixture is completely melted and glossy with no lumps.
Break up the Shredded Wheat into small pieces in a large bowl using your hands.
Pour the melted chocolate mixture into the bowl with the Shredded Wheat and mix with the wooden spoon until all the Shredded Wheat is covered in the melted chocolate.
Spoon the mixture into the 12 cases, dividing evenly. Use your index finger to create a well in the centre of each nest.
Add a few Mini Eggs to each nest.
Leave to cool and in the fridge for 2 hrs.
No-bake rocky road (Image: Getty)
Your Easter eggs will never go to waste again. (Image: Getty)
Line a 20 x 30cm traybake tin with cling film.
Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.
Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.
Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.
Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.
Printable version of the Recipe
Easter Garibaldi Biscuits
For the Filling:
- Cream together the butter and sugar in a bowl until light and fluffy. Add the egg yolk and beat until thoroughly combined.
- Sift the flour into the creamed mixture and fold in to combine. Add the mixed spice, currants and candied peel then stir to combine. Now stir in just enough milk to form a stiff dough.
- Turn the dough onto a floured work surface and roll out to about 3mm (1 in) thick. Use rabbit, chick and egg-shaped cutters to cut out the biscuits then transfer these to a baking tray. Place in an oven pre-heated to 160ºC (320ºF) and bake for 10 minutes.
- Remove the biscuits from the oven and brush with the egg white to glaze. Sprinkle a little caster sugar over the top then return to the oven and bake for about 5 to 10 minutes more, or until pale golden brown.
- Remove from the oven then transfer the biscuits to a wire rack to cool completely. Store in an air-tight tin.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.