These simple sugar biscuits are fun for kids to bake and decorate. Instead of vanilla you could use any other flavouring or extract like almond or rose, add some citrus zest, or 1 tsp cinnamon or mixed spice.
No biscuit cutters? No problem! There are many Easter bunny, egg and carrot templates available online, just print and cut out the shapes onto card or paper, then carefully cut the shapes into the rolled out dough with the tip of a sharp knife to make your biscuits.
This dough freezes well, wrapped in clingfilm, if you don’t want to bake the whole batch all at once
- Makes 30 small/medium biscuits
- Cooking time: 1 hour 30 mins
- 300g plain flour
- A pinch of salt
- 150g caster sugar
- 150g unsalted butter
- 1 large egg, beaten or 1.5 medium eggs
- 1 tsp vanilla essence
- Dark chocolate
- Water icing: 2 tbsps icing sugar & a small dribble water to start
- Weigh the flour, sugar and salt directly into the bowl of a food processor, add the cubed butter and pulse until it looks like sand
- Add the beaten egg and pulse until just combined
- Tip into a large bowl and bring together with your hands to create a ball – don’t knead it as overworking will make the biscuits tough. Wrap in clingfilm and chill for at least 15 minutes
- Preheat the oven to 180C and line two baking trays with greaseproof paper
- On a clean, lightly floured surface roll out a third of the dough at a time to the thickness of a pound coin and use your biscuit cutters or cardboard templates to cut out the shapes
- Carefully lift the shapes onto the baking sheet, leaving a little space between them, and chill or freeze for 15 minutes
- Bake for 10-12 minutes until pale gold. Leave to cool a few minutes on the tray then carefully transfer to a cooling rack to cool completely
- Break up or chop the dark chocolate and melt in the microwave in 20 second bursts – it’s easy to burn so don’t overheat it, and stop when it has just melted. Transfer into a small piping bag and leave to cool a little
- Mix the icing sugar and water in a bowl to combine, it should be a pipeable consistency and not too runny. If it is, add more icing sugar. Transfer to a piping bag
- Now you’re ready to decorate however you like!
Top tip: for natural food colourings use a little beetroot powder, brightly coloured juice like pomegranate, turmeric, or powdered matcha to your water icing