Iced Easter biscuits
Iced Easter biscuits

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, iced easter biscuits. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Iced Easter biscuits is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Iced Easter biscuits is something which I have loved my whole life. They’re fine and they look fantastic.

This Easter biscuits recipe not only looks pretty, but specifically has an added crunch. An easy Easter recipe and condensed milk gives the biscuits extra crunch. Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes.

To begin with this particular recipe, we must first prepare a few components. You can cook iced easter biscuits using 11 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Iced Easter biscuits:
  1. Get 200 g butter
  2. Make ready 100 g sugar
  3. Prepare 230 g plain flour
  4. Prepare 1 egg
  5. Get 1 tsp mixed spice
  6. Prepare 1 tsp nutmeg
  7. Take 1 lemon zest
  8. Take For the icing
  9. Take 350 g icing sugar
  10. Make ready 1 1/2 lemons juiced
  11. Prepare Food colouring of various colours

These little spiced biscuits are a real crowd. These traditional biscuits are particularly good for children to help make. The recipe is easy to follow and by using Easter themed biscuit cutters and having a selection of food. Easter is just around the corner and we'll definitely all be spending this one at home!

Steps to make Iced Easter biscuits:
  1. Preheat the oven to 160c (fan)
  2. Beat the butter and sugar together either in a free standing mixer or by hand/electric whisk until they are light and fluffy.
  3. In a small bowl, beat the egg then tip half into the butter mixture and stir. Then the rest of the egg.
  4. Sift the flour into the butter mixture and then add the spices. Mix everything together with a wooden spoon at first before using your hands to combine into a ball. It will be stickier than normal biscuit dough.
  5. Wrap the dough in cling film and chill in the fridge while you make the biscuit cutter (about 15-30 mins)
  6. To make the cutter. Take a strip of paper, mine was about 10cm long and 2 cm wide. Fold it in half lengthwise and shape it into an oval/egg and tape together. You can wrap it in foil but I found it squished the dough a bit so I ended up taking it off.
  7. Split the dough in half and roll one half onto a floured surface. Because the dough is a little sticky don’t be afraid to be generous with the flour.
  8. Cut out as many egg shapes as you can and remove the excess dough and add that to the other ball. Pop the remaining dough back in the fridge.
  9. Carefully transfer the biscuit shapes to a lined baking sheet and bake in the oven for 15-20 mins until gold on the top. They won’t hard as they’ll harden as they cool.
  10. Keep in the tray for about 5 mins then transfer to a cooling rack.
  11. Repeat this process with the remaining dough.
  12. To make the icing. Make one big bowl of white first by combining the sugar with the lemon juice.
  13. Take as many tablespoons as you have colours and put one in separate bowls, remembering to leave some white behind.
  14. Drop in the food colouring to the colour you desire. Beware of the new “colouring gels” that are VERY strong. You’ll only need 1 or 2 drops for pastel colours.
  15. Spoon the white icing into a piping bag and cut a tiny slant at the bottom (big enough to let the icing come out without popping but small enough that it doesn’t run out without squeezing).
  16. Pipe an egg shaped border around each biscuit. This will stop the colours running off the biscuits.
  17. Taking it in turns for each colour, blob a half teaspoon of icing in each egg shape and encourage it to fill the space up to the border you have made.
  18. Experiment with the white icing to make patterns on the colours. You could try writing peoples initials if you’re giving them to specific people. Or if you’re the adventurous type try drawing Easter chicks and bunnies. Shapes, lines and spots did well for me 💖

If you've got young children at home with you, this is a really fun recipe and one that both you. These yummy, lightly spiced biscuits are super easy, and anybody can make them. Get the little ones to help make and decorate these pretty springtime treats. My seven-year-old daughter Dorothy has not yet come to terms with "less is more". These keep in an airtight container for three days at least, so you may as well roll and ice the lot.

So that’s going to wrap this up for this exceptional food iced easter biscuits recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!