Easter Biscuits

You will fall in love with these cute bunnies and Easter Egg cookies. You can make them as elaborate or as simple as you wish.

Difficulty

Prep Time

30 minutes

Cooking Time

10 minutes

Serves

Makes 24 - 36 depending on size

Ingredients

  • 250g SPAR butter
  • 200g SPAR castor sugar
  • 5ml vanilla essence
  • 2 SPAR eggs, beaten
  • 480g SPAR cake flour, sifted
  • 10ml baking powder
  • 5ml salt
  • 25ml water

Royal Icing

  • 375ml SPAR icing sugar
  • 1 SPAR egg white
  • 4 drops SPAR lemon juice
  • Food Colouring of your choice
  • Icing decorations of your choice

Method

  1. Heat the oven to 180ºC
  2. Cream the butter and sugar until fluffy and light in colour.
  3. Add the vanilla essence and eggs, mixing well.
  4. Sift all the dry ingredients together and add to the creamed mixture and mix thoroughly. Add the water if necessary.
  5. Roll out to a thickness of 3mm and cut out into desired shapes.
  6. Place on a greased baking tray and bake for 8 – 10 minutes. Cool on a wire rack before icing.
  7. Sift icing sugar. Beat egg white and add to icing sugar. Mix until a smooth piping consistency forms. It should be like toothpaste. Add lemon juice.
  8. Spoon some white icing into a piping bag fitted with a small round nozzle or a small sandwich bag and push to one corner to make a piping bag. Snip off the corner and ice outlines on the cookies.
  9. Divide the remaining icing and mix the colours you are using.
  10. Thin the icing down to a consistency that can “Flood” the biscuit and fill in sections of colour.
  11. Use a teaspoon to drop the icing into the areas and a toothpick to push it into corners and pop bubbles.
  12. Use icing flowers or edible pearls to enhance the biscuits.
  13. Paint faces on the bunnies using black or brown food colouring and a thin delicate brush. Use rose coloured powdered food coloring to blush the bunny’s cheeks.

Hints & Tips

Store the biscuits in an airtight container.