Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, iced easter biscuits. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Iced Easter biscuits is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Iced Easter biscuits is something which I have loved my whole life. They’re fine and they look fantastic.
Easter and sweet treats go hand in hand and we're not about to pass up on the opportunity to go ham on a foodie tradition. See more ideas about Easter cookies, Easter and Cookie decorating. 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 get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 200 g butter
- Make ready 100 g sugar
- Take 230 g plain flour
- Get 1 egg
- Prepare 1 tsp mixed spice
- Make ready 1 tsp nutmeg
- Take 1 lemon zest
- Get For the icing
- Prepare 350 g icing sugar
- Make ready 1 1/2 lemons juiced
- Get Food colouring of various colours
Learn how to make Iced Easter biscuits and get the Smartpoints of the recipes. Mix the icing sugar with a little water to make a smooth glace icing, then use this to decorate the biscuits. Using Easter cutters, stamp out the biscuits and place onto a baking tray. Spoon into a piping bag and ice the biscuits with patterns of your choice.
Steps to make Iced Easter biscuits:
- Preheat the oven to 160c (fan)
- Beat the butter and sugar together either in a free standing mixer or by hand/electric whisk until they are light and fluffy.
- In a small bowl, beat the egg then tip half into the butter mixture and stir. Then the rest of the egg.
- 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.
- Wrap the dough in cling film and chill in the fridge while you make the biscuit cutter (about 15-30 mins)
- 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.
- 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.
- 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.
- 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.
- Keep in the tray for about 5 mins then transfer to a cooling rack.
- Repeat this process with the remaining dough.
- To make the icing. Make one big bowl of white first by combining the sugar with the lemon juice.
- Take as many tablespoons as you have colours and put one in separate bowls, remembering to leave some white behind.
- 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.
- 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).
- Pipe an egg shaped border around each biscuit. This will stop the colours running off the biscuits.
- 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.
- 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 💖
Junior chefs can help make and decorate these pretty Easter biscuits. Create Easter iced biscuits using the wet-on-wet icing technique. When Sarah Smith asked me if I would create a recipe for their monthly newsletter I was very happy to oblige. The Sarah Smith range of home products include beautiful tea towels, aprons. Get little ones involved with making the biscuit dough this Easter.
So that is going to wrap this up for this exceptional food iced easter biscuits recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
