Easter Egg Biscuits

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 0 Reviews

Recipe by Cook Vegetarian
Serves
Ready in 15 to 30 mins

Ingredients

  • 100g butter
  • 175g light soft brown sugar
  • 60ml golden syrup
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 large free-range Lion Quality egg, beaten
  • grated rind of 1 lemon

    • to decorate

  • 65g icing sugar
  • 1 tbsp lemon juice
  • vegetarian sweets and ribbons

How To Cook

  1. Preheat the oven to 190C/375F/Gas 5. Oil two baking sheets. In a small pan,melt the butter, sugar and syrup together until just smooth and cool. Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough.
  2. Roll out the mixture on a lightly-floured surface and use a 7.5cm (3’’) round cutter to press out about 20 rounds. Re-roll the dough as necessary. Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each to thread the ribbon through. Bake for 10-12 minutes or until golden. Transfer to a wire rack and leave to cool.
  3. To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper piping bag. Stick veggie sweets all over the Easter eggs attaching them with the icing. Leave to set. Thread ribbon through each of the biscuits and hang up!

    4. www.britegg.co.uk

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Easter Egg Biscuits
  • Recipe by Cook Vegetarian
  • Serves
  • Ready in 15 to 30 mins
    Ingredients
  • 100g butter
  • 175g light soft brown sugar
  • 60ml golden syrup
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 large free-range Lion Quality egg, beaten
  • grated rind of 1 lemon
  • [hd]to decorate[/hd]
  • 65g icing sugar
  • 1 tbsp lemon juice
  • vegetarian sweets and ribbons
    How to Cook
  1. Preheat the oven to 190C/375F/Gas 5. Oil two baking sheets. In a small pan,melt the butter, sugar and syrup together until just smooth and cool. Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough.
  2. Roll out the mixture on a lightly-floured surface and use a 7.5cm (3’’) round cutter to press out about 20 rounds. Re-roll the dough as necessary. Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each to thread the ribbon through. Bake for 10-12 minutes or until golden. Transfer to a wire rack and leave to cool.
  3. To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper piping bag. Stick veggie sweets all over the Easter eggs attaching them with the icing. Leave to set. Thread ribbon through each of the biscuits and hang up!
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