Prep
1hrBake
30 minsServes
30-40 cookiesDifficulty
Medium About
Easter biscuits are a traditional British cuisine gift, given to guests on Easter Sunday. They have a delicate crunch with a warmed spice flavor, so get your children involved in the kitchen this Easter with these great, fun Easter biscuits.
Pre-heat the oven to 180°C/Fan160°C/350°F/Gas 4. Grease two baking sheets.
Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and beat together until light and fluffy.
Beat in the egg and milk, and stir in the mixed peel and currants.
Sift in the flour and spice and mix together to make a firm dough. Knead lightly until smooth.
Roll out the dough to 5mm (¼”) thick and stamp out with the cutters. Place them on the baking sheets and bake for 12-15 minutes, swapping the trays over hallway through, until golden brown. Remove the biscuits from the oven and transfer to a wire rack to cool
Sift the Tate & Lyle Fondant Icing Sugar into a bowl and mix to a smooth paste with enough water to make a stiff but just spreadable icing. Divide between four bowls and add the smallest amount of each food colouring to create a pastel shade.
TOP TIP
Get the kids involved with icing and decorating the biscuits, they'll love it!
Carefully spread over the biscuits and place a sliver ball for eyes before the icing sets.
TOP TIP
You will also need some Easter-shaped cutters – chicks, rabbits and eggs.
Ingredients – 8 items
1
For the biscuits
Plain flour
Tate & Lyle Fairtrade Light Soft Brown Cane Sugar
Unsalted butter
Large eggs
beaten
Milk
Mixed peel
Currants
Mixed spice
For the decoration
Tate & Lyle Pure Cane Fondant Icing Sugar
Blue gel food colouring
Yellow food colouring
Few drops of good quality pink food colouring
Green food colouring
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1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
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5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
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