One of the best things about the Easter break is the chance to hang out together as a family; slob out on the sofa, not worry about homework or getting to some sporting event, watching back to back DVDs that we never normally get the chance to watch.
And baking. We love our Easter baking. Rice Krispie cakes, Mini Eggs nest and biscuits. Lovely iced Easter biscuits.
This is a recipe I’ve posted before – the Best Biscuits for Making With Children – but they are perfect for this too because the dough is so easy to make, it keeps it’s shape and they are super easy to ice.
They’re not the traditional Easter biscuits but just as moorish.
175g soft unsalted butter
200g caster sugar
2 large eggs
1 tsp vanilla extract
400g plain flour
1 tsp baking powder
1 tsp salt
300g icing sugar
1. Beat the butter and sugar together until it turns pale and moussey.
2. Crack the eggs and beat in one at a time. Add the vanilla.
3. In another bowl mix the flour, baking powder and salt together and then add this mixture to the wet mixture.
4. The mix should be quite doughy. Continue to bring it together to form a ball. If you think the dough is too sticky, add a touch more flour but don’t over do it as too much flour will make the dough tough.
5. Halve the dough, form into fat discs, wrap each one in clingfilm and put in the fridge for at least an hour.
6. When you’re ready to make, preheat oven to 180C/Gas mark 4 and take one of the dough discs out of the fridge.
7. Sprinkle the kitchen surface with flour and put the dough on it (leave the other half in the fridge until you’re ready to use it).
Sprinkle a little flour on top of the dough to stop it sticking to the rolling pin then roll out to about half cm thickness.
8. Cut shapes into the dough and put them on two greased or lined baking sheets.
9. Bake for 8-12 minutes; until they are golden around the edges.
10. Cool on a rack. When they are fully cooled you can start icing.
11. Add a couple of tablespoons of hot water into a large bowl containing the icing sugar and mix, adding more water if needed to form a thick paste.
Now colour as desired with food colouring –if you want different colours just separate out into different bowls.
NOTE: If you want your icing to be a very particular shape, with a sharp outline, put some of the icing into a piping bag, cut off the very end (or add a very small-holed nozzle and pipe the outline. Then losses down the rest of the icing with a touch more water and ‘fill in’ the area you want iced. I did a pretty poor job because I made the icing too thick. Still tastes great though 🙂
Depending on what cookie cutter you’re using this will make around 50 biscuits.