Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, iced easter biscuits. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

We stock a wide range of individually wrapped biscuits from top brands. For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Cut out Easter biscuits using an assortment of. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be).

Iced Easter biscuits is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Iced Easter biscuits is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have iced easter biscuits using 11 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Iced Easter biscuits:

1. Make ready 200 g butter
2. Make ready 100 g sugar
3. Prepare 230 g plain flour
4. Prepare 1 egg
5. Take 1 tsp mixed spice
6. Make ready 1 tsp nutmeg
7. Make ready 1 lemon zest
8. Take For the icing
9. Get 350 g icing sugar
10. Take 1 1/2 lemons juiced
11. Make ready Food colouring of various colours

Cream the butter and brown sugar together in a bowl until light and smooth. This is an easy Easter recipe and condensed milk gives the finished biscuits extra crunch. Choose whatever cookie cutter shapes you like for the finished biscuits and decorate with pretty spring. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray.

Instructions to make Iced Easter biscuits:

1. Preheat the oven to 160c (fan)
2. Beat the butter and sugar together either in a free standing mixer or by hand/electric whisk until they are light and fluffy.
3. In a small bowl, beat the egg then tip half into the butter mixture and stir. Then the rest of the egg.
4. 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.
5. Wrap the dough in cling film and chill in the fridge while you make the biscuit cutter (about 15-30 mins)
6. 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.
7. 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.
8. 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.
9. 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.
10. Keep in the tray for about 5 mins then transfer to a cooling rack.
11. Repeat this process with the remaining dough.
12. To make the icing. Make one big bowl of white first by combining the sugar with the lemon juice.
13. Take as many tablespoons as you have colours and put one in separate bowls, remembering to leave some white behind.
14. 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.
15. 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).
16. Pipe an egg shaped border around each biscuit. This will stop the colours running off the biscuits.
17. 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.
18. 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 💖

Choose whatever cookie cutter shapes you like for the finished biscuits and decorate with pretty spring. Using biscuit cutters, cut biscuits out of the dough and carefully place onto the baking tray. Martha's Easter iced gems > Happy Easter biscuits > Sour cherry and coconut shortbread > Martha's Easter egg biscuits > Double chocolate mallow cookies > Easter bunny biscuits with currants and mixed spice > Spiced Easter biscuits > Waitrose. Here at Original Biscuit Bakers we strive to create unique and delicious biscuits that will bring a smile to everyones face. Every biscuit we produce is lovingly crafted before being hand iced by a team of talented artists.

So that is going to wrap it up for this special food iced easter biscuits recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!