Recipe: Easter Iced Biscuits

Try this amazing recipe for Easter Iced Biscuits with your kids. They love messing up the kitchen with sugar and flour all over the place, don’t they? Great Easter activity at home.

Year: 2014 Month: 04 Page: 16Year: 2014 Month: 04 Page: 16

easter biscuitsYear: 2014 Month: 04 Page: 16

Preparation: 1hr plus cooling time

Cooking time: 12 min

Makes: 10  


75g (3oz unsalted butter, softened, plus extra to grease

100g (3.5oz) caster sugar 40g (1.5oz) condensed milk

I medium egg, beaten

Finely grated zest of orange or lemon

1 tsp baking powder 200g (7oz) plain flour, plus extra to dust

For the icing

100g (3.5oz) icing sugar

Food colouring pastes

Ribbon, to decorate  



Put the butter, sugar and condensed milk into a large bowl.

Mix with a wooden spoon until pale and fluffy.

Next, beat in the egg a little at a time, then add the zest, followed by the baking powder, flour and a pinch of salt.

Bring together with your hands, then wrap in cling film and chill for 30mins.

Lightly grease two large baking sheets with butter.

Lightly flour a work surface and roll out the dough to 5mm thick.

Stamp out Easter trimmings, re-rolling the trimmings  Arrange the biscuits on the prepared sheets. If you later want to thread a ribbon through the top, make a 5mm hole in each biscuit with a skewer.

Chill for 15 mins  

Preheat the oven to 180 degrees (160 degrees fan) mark 4. Bake the biscuits for 10-12 minutes until lightly golden. Loosen with a palette knife, then transfer them to a wire rack to cool completely .

For the icing, sift icing sugar into a bowl and add just enough water to make a thick spreadable paste.

Divide among small bowls and add colouring to each as needed.

Pipe or spread over the biscuits and leave to set.

If you like, you can thread ribbons through the biscuits and hang them up. 

Learn to cook this recipe and more at the Good Housekeeping Institute in Soho 

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