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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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Ingredients:

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1 Chinese Cabbage
6 cloves garlic crushed
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2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

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Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
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200g Self Raising Flour
1/2 Tsp Baking Powder

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50g Tate and Lyle Granulated Sugar
25ml Water

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180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

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750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

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