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Easter biscuits recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Bake adorable cookies with Western Star Unsalted Butter, ideal for enjoying with loved ones.
Ingredients:
  • 335g plain flour
  • 80g icing sugar mixture
  • 250g Unsalted Butter, chilled, chopped
  • Pinch of salt
  • 4.40 gm vanilla extract
  • 25g shredded coconut
  • Yellow liquid food colouring
  • 125g ready-to-roll red icing
  • 125g ready-to-roll white icing
  • 225g white chocolate, melted
  • 40 red or orange chocolates
  • Black writing icing, to decorate
Instructions:
  • In a food processor, blend flour, icing sugar, butter, salt, and vanilla until the mixture just comes together. Transfer the dough onto a lightly floured surface, then divide it into 2 equal parts. Roll out each portion between two sheets of baking paper until 7mm thick. Chill in the fridge for 15 mins before using.
  • 1. Preheat your oven to 170°C and line 2 baking trays with baking paper. 2. Use a 6.5cm egg-shaped cutter and a 4.5cm star-shaped cutter to cut shapes from the dough, rerolling any excess dough. 3. Arrange the cut-out shapes on the lined trays. 4. Bake for 15 minutes, swapping the trays halfway through cooking, until they are a light golden color. 5. Allow the cookies to cool on the trays before serving.
  • In a bowl, combine coconut and a small amount of food coloring. Mix together with your fingertips until the coconut turns yellow. Roll out red and white icing between sheets of baking paper until 3mm thick. Use cookie cutters to create red stars and white eggs from the icing. Cut the tops of the eggs with a zig-zag pattern using a small sharp knife. Roll out any leftover icing. Spread chocolate over the biscuits and use the back of a spoon to ensure it reaches the edges. Place the icing on the biscuits and then sprinkle with the tinted coconut. Decorate with red or orange chocolates and use writing icing to create faces. Allow the decorations to set before serving.

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