Easter Egg Biscuits Recipe

Keep the little ones busy over the Easter break. Get them to help make these Easter egg biscuits, then hide them around the house.

Or simply enjoy with a good cup of tea.

We don’t mind if you share with friends and family, or enjoy them all to yourself!

Ingredients:

175g butter, softened
2/3 cup caster sugar
1 tsp vanilla extract
1 egg
2 cups plain flour
1/2 cup malted milk powder
For Royal Icing:
- 6 egg whites
- 9 cups Icing Sugar, sifted
- 1 1/2 tbsp lemon juice
- Pink, yellow and blue food colouring, or whatever colours you wish to use!

Using an electric mixer, beat butter, caster sugar and vanilla together for 5 minutes or until light and fluffy. Add egg. Beat to combine. Stir in flour and milk powder until well combined. Turn mixture out onto a sheet of plastic wrap (dough will be quite soft at this stage). Fold up sides of plastic to enclose dough. Refrigerate for 1 hour or until firm enough to roll.
Preheat oven to 180C/160C fan. Grease 3 large baking trays. Line with baking paper.
Remove plastic from dough. Roll out between 2 sheets of baking paper until 5mm thick. Freeze for 10 minutes. Using an 8cm Easter egg-shaped cookie cutter, cut shapes from dough, re-rolling and cutting trimmings. Place on prepared trays. Bake, 1 tray at a time, for 8 to 10 minutes or until light golden around the edges. Cool cookies on trays for 5 minutes. Transfer to a wire rack to cool completely.
Make Royal Icing: whisk egg whites in a medium bowl until foamy. Gradually whisk in icing sugar until well combined. Whisk in lemon juice. Divide icing evenly among 4 bowls. Using food colouring, tint one portion pink, one portion yellow, one portion blue and leave remaining portion white. Spoon into separate piping bags.
Snip 1 corner from each bag. Pipe icing onto biscuits to cover. Tap gently on bench. Stand biscuits for 1 hour or until set. Decorate with remaining icing. Allow to set. Serve.