Iced Easter Biscuits Recipe
Easter is certainly time for family, and how better to spend it than getting a bit messy in the kitchen and baking some delicious treats together? We have come up with an easy-peasy biscuit recipe that will leave you having lots of fun over the Easter weekend.
Makes 20 biscuits:
200g plain flour
100g caster sugar
1 lemon, finely grated zest and juice
200g butter, cold
300g icing sugar
Different food colourings
Here’s where you can purchase ingredients for your Iced Easter Biscuits:
Prepare Ahead: Put the butter in the freezer for 30 minutes to make it easier to grate.
Heat the oven to 180°C/160°C fan/Gas 4. Sift the flour into a mixing bowl, then stir in the semolina, sugar and lemon zest.
Coarsely grate the butter into the bowl. Rub into the flour mixture and bring together so it forms a ball. Roll out on a lightly-floured surface and, using cutters or a template, cut out 20 egg-shaped biscuits.
Lift on to parchment-lined baking trays, set well apart and bake for 18-20 minutes until pale golden. Cool on the tray for 10 minutes then transfer the biscuits to a rack to cool completely.
Make the icing:
To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.
Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.
Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.