Easter Egg Biscuits

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.

Prep Time
30 min
Cook Time
12-15 min
Easter Egg Biscuits


850g plain flour

1 teaspoon salt

250g unsalted butter

200g Tate & Lyle Caster Sugar

1 teaspoon pure vanilla extract

2 large eggs (or 3 medium)

250g Tate & Lyle Icing Sugar



For the filling - bottom biscuit 


Half jar of Apricot Jam

250g unsalted butter

500g Tate & Lyle Icing Sugar

Couple of drops of lemon juice


For the iced shell - top biscuit


250g Tate & Lyle Icing Sugar





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.

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

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. 

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



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

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

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.

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.

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.



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.

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.



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)

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.

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

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