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Item price
£2.75Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cream together the butter and sugar with electric beaters (or in a freestanding mixer) for 1 minute. Beat together the egg and golden syrup, then beat into the creamed butter. Sift in the flour, add the zests and beat until it comes together to form a dough.
Roll out onto a lightly floured surface to around 0.75cm thickness. Cut out the biscuits using 6cm and 7.5cm egg-shaped cutters. Put on parchment-lined baking sheets about 3cm apart; chill for 20 minutes.
Preheat the oven to 180°C, gas mark 4. Bake for 12-15 minutes, until golden. Rest for 2 minutes on the sheets, then cool fully on a wire rack.
To decorate, make the royal icing according to pack instructions. Transfer 3 tbsp icing to a bowl and add about 1⁄2 tsp water, until it is of piping consistency. Cover with cling film and set aside.
Divide the remaining icing between 3 bowls and add a separate food colouring to each. Then add a little more water to each bowl, 1⁄2 tsp at a time, until the icings are of piping consistency.
Put 1⁄2 of the blue icing in a small, disposable piping bag; repeat with the pink and yellow icings. Cover the remaining icing with cling film; set aside. Cut a small hole at the end of each piping bag and, taking care not to use all of each icing, pipe a thin outline around each biscuit so you have 10 blue, 10 pink and 10 yellow outlines. Set aside for 15 minutes.
Now you want to spread a slightly looser icing inside the outlines. Add drops of water to the coloured icings in the bowls to thin them (aim for the consistency of runny custard). Use a teaspoon to gently spoon on the icings and nudge towards the outline edges. Pop any air bubbles with a cocktail stick and leave to set completely (about 2 hours).
Put the reserved white icing in a piping bag. Use this and the leftover coloured icings in the piping bags to decorate the biscuits. Leave your Easter egg biscuits to set for at least 1 hour before serving.
Typical values per item when made using specific products in recipe
Energy | 743kJ/ 176kcals |
---|---|
Fat | 2.4g |
Saturated Fat | 1.4g |
Carbohydrates | 37.4g |
Sugars | 30.5g |
Fibre | 0.3g |
Protein | 1.1g |
Salt | 0.1g |
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