For the biscuits:
- 150g butter, softened
- 90g caster sugar
- 280g plain flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- A pinch of salt
Pastel-painted biscuits are an emblem of Easter. Each bite crumbles with a light, buttery crunch, and their sugar-coated shades of pink, green and lilac brandish the prettiness of the season. Cut them into shapes of chicks, bunnies and eggs for dainty and delicious spring treats.
For the royal icing, choose one of the recipes below and follow the same method:
- 35ml cold water
- 225g royal icing powder
- 45ml water
- 250g icing sugar
- 8g egg-white powder
- 1 egg white
- 225g icing sugar
Variety of food colouring
- Preheat the oven to 180°C/160°C fan/Gas Mark 4, and line a flat baking tray with baking paper.
- Beat the butter and sugar with an electric mixer until pale and fluffy.
- Sift the flour, baking soda, spices and salt into the mixture and mix with a wooden spoon, then use your hands to knead together into a soft dough.
- On a lightly floured surface, roll the dough to about ½cm thick. From the dough canvas, use cookie cutters to cut chicks, bunnies, eggs or any other tokens of spring you like, and place on the baking tray, leaving a little room between each one. Use a second lined tray if needed.
- Place the baking tray into the fridge to chill the dough for 10 minutes. This will stop the biscuits spreading in the oven and preserve their shape.
- Bake for 12–15 minutes until the edges turn pale gold. Remove from the oven and leave the biscuits on the tray for a minute or so to firm up, then carefully transfer to a wire rack to cool.
- To decorate, place the liquid (water or egg white, depending on your choice of recipe) into a bowl and add half of the icing sugar or royal icing powder. Start mixing slowly to avoid losing puffs of the powder. When combined, add the remaining powders and continue to beat to a thick, glossy icing (you can add more water a few drops at a time if the icing looks too stiff). Separate the icing into different bowls and add a few drops of food colouring to tint each batch. Pastel shades work nicely for a spring palette.
- Transfer the icing to a piping bag with a thin nozzle and carefully squeeze onto each biscuit, starting at the edges and working towards the centre.
- Leave the biscuits flat for at least 4 hours, or preferably overnight, for the icing to fully set, then store in an airtight container for 3–4 days.
Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove.BUY NOW
*This Book is available from February 28th 2022
You may also like
Bolognese Pita Pockets
Rhubarb MartiniWhat a delight to see rhubarb fabulously starting to make its presence known in the garden. As we are leaving our caves, and with more sunny days, we decided to share this easy and seasonal drink with you.
Rhubarb and Ginger CrumbleWe share with you this recipe which has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.