Easter biscuits
Ingredients
for 30 pieces
| 200 g | white flour |
| 100 g | icing sugar |
| 1 pinch | salt |
| 1 | organic lemon, use grated zest only |
| 1 | lime, rinsed with hot water, dabbed dry; use grated zest only |
| ½ tsp | bourbon vanilla powder |
| 100 g | butter, cold, cut into pieces |
| 1 | egg, beaten |
| 150 g | icing sugar |
| 5 tsp | lemon juice |
| a little | yellow food colouring |
| a little | red food colouring |
How it's done
Shortbreads
Mix flour, icing sugar, salt, lemon and lime zest and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft biscuit dough (do not knead), cover and refrigerate for approx. 1 hr.
On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the biscuits (e.g. rabbits, eggs). Place the biscuits on two baking trays lined with baking paper. Chill again for approx. 15 mins.
To bake
Approx. 13 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
To decorate
Mix the icing sugar with the lemon juice. Dip the surface of the biscuits in the icing, leave to dry for approx. 30 mins. Colour the remaining icing, transfer the coloured icing to separate disposable piping bags, cut off the tip of each bag, decorate the biscuits with dots and lines, leave to dry.
Show complete recipe