Easter biscuits are a traditional British cuisine gift, given to guests on Easter Sunday. Get your children involved in the kitchen this Easter with these great, fun Easter biscuits.
Preparation: 1 hour
Cooking: 30 mins
Servings: 30
What You’ll Need:
For The Biscuits
- 350g plain flour
- 175g Tate & Lyle Light Soft Brown Sugar
- 150g unsalted butter, softened
- 1 large egg, beaten
- 2 tbsp milk
- 50g mixed peel, finely chopped
- 75g currants
- 1 tsp mixed spice
For The Decoration
- 500g Tate & Lyle Fondant Icing Sugar
- pink, yellow, blue & green food colouring
- silver balls
- You will also need some Easter-shaped cutters – chicks, rabbits and eggs.
What To Do:
- Pre-heat the oven to 180°C/Fan160°C/350°F/Gas 4. Grease two baking sheets.
Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and beat together until light and fluffy. - Beat in the egg and milk, and stir in the mixed peel and currants. Sift in the flour and spice and mix together to make a firm dough. Knead lightly until smooth.
- Roll out the dough to 5mm (¼”) thick and stamp out with the cutters. Place them on the baking sheets and bake for 12-15 minutes, swapping the trays over hallway through, until golden brown. Remove the biscuits from the oven and transfer to a wire rack to cool
- Sift the Tate & Lyle Fondant Icing Sugar into a bowl and mix to a smooth paste with enough water to make a stiff but just spreadable icing. Divide between four bowls and add the smallest amount of each food colouring to create a pastel shade.
- Carefully spread over the biscuits and place a sliver ball for eyes before the icing sets.