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.
Preparation: 1hr plus cooling time
Cooking time: 12 min
Makes: 10
Ingredients
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
Method
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
