Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Iced Easter biscuits
Junior chefs can help make and decorate these pretty Easter biscuits
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Ready in 35 minutes, plus chilling
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Cooking time 15 minutes
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Prep time 20 minutes
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Makes 35
Ingredients
- 100g butter, at room temperature
- 150g light brown soft sugar
- 1 medium free-range egg, lightly beaten
- 225g plain flour
- ½ tsp baking powder
- ½ tsp ground mixed spice
- 1 tsp ground ginger
- 200g icing sugar
Method
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1
Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tbsp flour. Stir in the remaining flour, baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.
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2
Preheat the oven to 180°C/fan 160°C/gas mark 4. On a floured surface, roll out the dough to the thickness of a pound coin. Stamp out biscuits using a cookie cutter and place on to baking sheets in batches. Bake for 10-12 minutes, until just golden. Transfer to a wire rack and leave to cool completely.
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3
Mix the icing sugar with 1½ tbsp water. Spoon into a piping bag and ice the cookies with patterns of your choice.
