Iced Easter biscuits. Dust a work surface with flour. Put butter, sugar and condensed milk into a large bowl. Mix with a wooden spoon until pale and fluffy. Next, beat in the egg and zest, followed by baking powder, flour and a pinch of salt; bring. Make Easter biscuits the Mary Berry way: use half of the dough to make traditional Easter fruit biscuit, and half to make iced Easter biscuits in seasonal shapes.

These iced easter shortbread biscuits are so easy to make and great fun can be had with the family mix and matching easter shapes. Place the butter, flour and sugar in a food processor and blend until it makes fine crumbs. Add the egg yolks and vanilla. You can cook Iced Easter biscuits using 11 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Iced Easter biscuits

It's 200 g of butter.
You need 100 g of sugar.
You need 230 g of plain flour.
Prepare 1 of egg.
It's 1 tsp of mixed spice.
Prepare 1 tsp of nutmeg.
It's 1 of lemon zest.
You need of For the icing.
You need 350 g of icing sugar.
You need 1 1/2 of lemons juiced.
It's of Food colouring of various colours.

I love shortbread - sweet and crumbly and sugary, it's the perfect afternoon pick me up with a cup of tea. I knew that I had to make a vegan version and so these vegan iced Easter biscuits were born! The base of them is a plain old vegan shortbread biscuit and we decorated the. Separate the egg white from the yolk and set aside for the icing.

Iced Easter biscuits step by step

Preheat the oven to 160c (fan).
Beat the butter and sugar together either in a free standing mixer or by hand/electric whisk until they are light and fluffy..
In a small bowl, beat the egg then tip half into the butter mixture and stir. Then the rest of the egg..
Sift the flour into the butter mixture and then add the spices. Mix everything together with a wooden spoon at first before using your hands to combine into a ball. It will be stickier than normal biscuit dough..
Wrap the dough in cling film and chill in the fridge while you make the biscuit cutter (about 15-30 mins).
To make the cutter. Take a strip of paper, mine was about 10cm long and 2 cm wide. Fold it in half lengthwise and shape it into an oval/egg and tape together. You can wrap it in foil but I found it squished the dough a bit so I ended up taking it off..
Split the dough in half and roll one half onto a floured surface. Because the dough is a little sticky don’t be afraid to be generous with the flour..
Cut out as many egg shapes as you can and remove the excess dough and add that to the other ball. Pop the remaining dough back in the fridge..
Carefully transfer the biscuit shapes to a lined baking sheet and bake in the oven for 15-20 mins until gold on the top. They won’t hard as they’ll harden as they cool..
Keep in the tray for about 5 mins then transfer to a cooling rack..
Repeat this process with the remaining dough..
To make the icing. Make one big bowl of white first by combining the sugar with the lemon juice..
Take as many tablespoons as you have colours and put one in separate bowls, remembering to leave some white behind..
Drop in the food colouring to the colour you desire. Beware of the new “colouring gels” that are VERY strong. You’ll only need 1 or 2 drops for pastel colours..
Spoon the white icing into a piping bag and cut a tiny slant at the bottom (big enough to let the icing come out without popping but small enough that it doesn’t run out without squeezing)..
Pipe an egg shaped border around each biscuit. This will stop the colours running off the biscuits..
Taking it in turns for each colour, blob a half teaspoon of icing in each egg shape and encourage it to fill the space up to the border you have made..
Experiment with the white icing to make patterns on the colours. You could try writing peoples initials if you’re giving them to specific people. Or if you’re the adventurous type try drawing Easter chicks and bunnies. Shapes, lines and spots did well for me 💖.

Cream the butter, icing sugar, vanilla and egg yolk together in a bowl or a stand mixer and add in the flour gradually until it's all combined. Roll out the dough thinly on a lightly floured surface. Stamp out shapes using biscuit cutters. Mix the icing sugar with a little water to make a smooth glace icing, then use this to decorate the biscuits. Spoon a third of each into separate piping bags with a fine nozzle and pipe a line round the edge of the biscuit, leave to set.