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Shortbread Easter egg biscuits
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Make beautiful Easter shortbread cookies with the kids.
Ingredients:
  • 125g butter, softened
  • 75g caster sugar
  • 110g plain flour
  • 60g rice flour
  • 160g icing sugar
  • 100 & 1000’s, to decorate
  • 50g Ready-to-Roll White Icing
Instructions:
  • 1. Preheat the oven to 180°C and line 2 baking trays with baking paper. 2. Use an electric mixer to beat the butter and sugar until pale and creamy in a bowl. 3. Add the flour and rice flour, stirring until the dough comes together. 4. Turn the dough onto a lightly floured surface and knead until smooth.
  • Roll out the dough on a lightly floured surface into a 3mm-thick disc. Use a 5cm-diameter egg-shaped pastry cutter to create shapes, or trace an egg shape on baking paper to use as a template. Chill in the fridge for 10 mins. Bake for 10-12 mins, swapping trays halfway through, until light golden. Cool on trays before serving.
  • In a small bowl, combine the icing sugar with water to make a firm paste. Spread a thin layer of paste on one biscuit, then dip the paste-side down in the 100’s & 1000’s to coat. Place on a tray and repeat with the rest of the biscuits using half of the remaining paste and all of the 100’s & 1000’s. Let the biscuits set before serving.
  • Roll out the white icing on a sugared surface to create a thin disc. Use an egg-shaped cutter to cut out egg shapes from the icing. Make a zig-zag pattern down the center of each shape using a small sharp knife. Use a bit of the leftover icing to attach the eggshells to some of the biscuits. Let them set aside.

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