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Easter Egg Biscuits

Prep

15 min

Bake

30 mins

Serves

10+

Difficulty

Medium

About

A batch bake for the big day. These cracking and easy-to-make biscuits are sure to be remembered by all when your family get together to hunt for some real Easter eggs.

made using

Icing Sugar

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Instructions
Ingredients
Reviews

Step 1

Step 1

Prepare your biscuit dough by creaming your butter and Tate & Lyle Caster Sugar together with a hand mixer on high speed. It should form a creamy consistency.

Step 2

Then add your eggs and vanilla to the mix, whisking again until combined.

Step 3

Add your flour and salt mixture in gradually, beating with the hand mixer on a low speed until your mix is completely combined and forming a soft dough texture.

Step 4

Form into a ball and pop in cling film to chill in the fridge for at least an hour before using.

Step 2

Step 1

Pre-heat your oven to 200C/180C fan/gas 6. Line 2 large baking sheets with butter and parchment paper.

Step 2

Add some flour to your worktop and roll out your dough evenly until about 1cm thick.

Step 3

Dip your egg-shaped cutter into some flour to stop it from sticking and cut out 32 egg shapes. Place the first 16 egg shapes onto your baking tray and set aside.

Step 4

Use a smaller circular cutter to cut a yolk-sized hole in the remaining 16 egg shapes, removing the dough and adding your biscuit tops to the second baking sheet.

Step 5

Put both baking sheets in the oven and bake for 12 - 15 mins, until golden brown. Pop on a wire rack and allow to cool completely.

Step 3

Step 1

Whilst your biscuits are cooling, whisk your butter and Tate & Lyle Icing Sugar together with a hand mixer, until your buttercream is formed, add a drop of lemon juice for freshness to compliment your apricot jam.

Step 2

Add the buttercream to a piping bag and allow to chill in the fridge whilst you mix your icing sugar and water together to make a loose paste for the biscuit tops.

Step 4

Step 1

To decorate, put your icing sugar mix into a shallow bowl and dip each biscuit top in this mix, coating just the top and pop on a rack to dry. (These are the biscuits you cut a hole in earlier)

Step 2

Whilst your biscuit tops dry add a generous teaspoon of apricot jam or compote to the bottom half of your (full egg-shaped) biscuits. This will form the yolk.

Step 3

Pipe your buttercream around the edge of the rest of the bottom biscuit and set aside.

Step 4

Once the icing on the tops is completely dry, sandwich these to your bottom biscuits, and you'll get egg-shaped sweet apricot-flavoured biscuits for everyone to enjoy.

Ingredients – 8 items

Serving

1

For the biscuit

Flour

Plain flour

850 g
Salt-table

Salt

1 tsp
Butter

Unsalted butter

250 g
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

200 g
Vanilla

Vanilla extract

1 tsp
Eggs

Large eggs

2
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

250 g
Water

Water

For the filling - bottom biscuit

Dried apricots

Apricots

Half Jar
Butter

Unsalted butter

250 g
Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

500 g

Lemon juice

few drops

For the iced shell - top biscuit

Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

250 g
Water

Water

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Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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