Happy Easter! I hope your all having an amazing, chocolate-filled weekend. I love any excuse to bake, especially if it’s for an occasion. Easter baking for me consists of pastel colours, creme eggs and lots of rabbits and chicks! I wanted to make an Easter treat that was easy to make and tasted great. These biscuits are good for making with other people – me and my sister had so much fun icing them together. The recipe made about 50 biscuits so it’s perfect for giving as Easter gifts to friends and family.
- 200g unsalted butter, cut into cubes
- 200g caster sugar
- 1 free-range egg
- 400g plain flour
- A few drops of vanilla extract
- 100g icing sugar
- 2 tbsp milk
- drop of pink food colouring(it depends on the shade that you want)
- 25 white mini marshmallows(cut in half)
- Preheat the oven to 180 degrees celcius and line 3 baking trays with greaseproof paper.
- Cream together the butter and sugar until pale and fluffy – I find that it takes me a good 5 minutes. Add in the egg and continue to beat.
- Sift in the flour and add the vanilla extract and combine well. Flour your hands and knead the dough gently until it forms a ball. Wrap in clingfilm and chill for 30 minutes.
- Remove the dough from the fridge and roll out onto a floured surface until it’s about 4mm thick. Use a bunny cookie cutter(see picture below) and cut out your biscuits before putting them on your baking trays. Pop in the oven for around 10 – 12 minutes until golden brown.
- Whilst the biscuits are cooking, combine the icing sugar, milk and food colouring until smooth. I used a small amount of food colouring because I wanted a pastel shade.
- Remove the biscuits from the oven and leave to cool for 2 minutes before transferring to a wire rack to cool completely. Carefully spread the icing over the biscuits(I found that using a butter knife works well) before topping it with a mini marshmallow.
Rebecca Rose x
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