Easter Spiced Biscuits
Spend some time with the family this Easter Bank Holiday making these cracking Easter Biscuits...
Ingredients
You will need: x2 baking trays, x2 mixing bowls, measuring jug, rolling pin, sieve, piping bag and baking parchment.
For the dough
- 200g unsalted butter at room temperature
- 150g golden caster sugar
- 2 large free-range egg yolks
- 400g plain flour, plus extra for rolling
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of salt
- 2-4 tbsp milk
For the icing
- 1-2 tsp lemon juice
- 250g icing sugar
- 2 tbsp cold water
- food colouring of your choosing
Method
- Preheat the oven to 180C/Gas 4. Lightly grease two baking trays and line with baking parchment.
- Beat together the sugar and butter until light and fluffy. Gradually add the yolk and beat until incorporated.
- In a separate mixing bowl sieve together the flour and spices and stir until thoroughly mixed.
- Gradually add the flour mix to the creamed butter. Using you hands bring the mix together and slowly add in enough milk to make a soft dough.
- Chill in the fridge for an hour to help the biscuits maintain their shape when baking.
- Once chilled, knead the biscuit dough mixture lightly on a lightly floured work surface and roll out to a thickness of 5mm. Using Easter themed cutters, cut out the biscuits and place on the lined baking trays, leaving sufficient room for the biscuits to spread slightly.
- Bake for 15mins until golden in colour and leave to cool on a wire rack before icing.
- Mix the icing sugar with the lemon juice making sure it’s pip and pulp free, and then gradually add approx 2 tbs of water, until you form a relatively stiff but smooth icing.
- Divide the icing into separate bowls, depending on how many different colours you are using and mix in food colourings of your choice. Add the food colouring gradually until you reach the desired shade.
- Spoon the icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, pipe the outline of your design in thicker, firmer icing, and then add more water to the mix to thin it out. Use this mix to then fill in the design.
