How to Make: Iced Easter Biscuits

As Easter is almost upon us, I thought I would re-blog our recipe for iced Easter biscuits ...

Makes approximately 15 biscuits

Ingredients

For the biscuits
100g unsalted butter, softened
100g caster sugar
1 large egg
250g plain flour

For the icing
150g icing sugar
A few tablespoons of water
Various food colourings

Preheat the oven to 180c.

Either using a food mixer or by hand, cream the butter and sugar together until light and fluffy. Beat the egg and gradually add it to the butter and sugar. Finally mix in the flour then bring the mixture together with your hands to form a dough.

The dough can be used straight away but is best after at least half an hour chilling in the fridge. It will be fairly sticky so you'll need to roll it out on a floured surface and sprinkle over more flour as needed. Roll the dough out until it’s about 1/2 cm thick then cut out shapes using a biscuit cutter

Bake the biscuits on a non-stick tray, or a tray lined with parchment paper, for about 10 minutes, but do keep an eye on them, as they may need a few minutes less or longer depending on your oven. The biscuits should be lightly golden when cooked. When they are cooked put them onto a wire rack to cool.

Once the biscuits have cooled you can ice them.To mix up the icing add a few tablespoons of water to the icing sugar and mix well to form a paste. You want the paste fairly thick so that it won’t run off the biscuits when you ice them. Put the icing into separate bowls and add a few drops of different food colouring to each bowl. Ice the biscuits using an icing bag or a spoon and knife to spread the icing out on the biscuits.