Happy Easter! I hope your all having an amazing, chocolate-filled weekend. I love any excuse to bake, especially if it’s for an occasion. Easter baking for me consists of pastel colours, creme eggs and lots of rabbits and chicks! I wanted to make an Easter treat that was easy to make and tasted great. These biscuits are good for making with other people – me and my sister had so much fun icing them together. The recipe made about 50 biscuits so it’s perfect for giving as Easter gifts to friends and family.

Ingredients:

• 200g unsalted butter, cut into cubes
• 200g caster sugar
• 1 free-range egg
• 400g plain flour
• A few drops of vanilla extract
• 100g icing sugar
• 2 tbsp milk
• drop of pink food colouring(it depends on the shade that you want)
• 25 white mini marshmallows(cut in half)

Recipe

1. Preheat the oven to 180 degrees celcius and line 3 baking trays with greaseproof paper.
2. Cream together the butter and sugar until pale and fluffy – I find that it takes me a good 5 minutes. Add in the egg and continue to beat.
3. Sift in the flour and add the vanilla extract and combine well. Flour your hands and knead the dough gently until it forms a ball. Wrap in clingfilm and chill for 30 minutes.
4. Remove the dough from the fridge and roll out onto a floured surface until it’s about 4mm thick. Use a bunny cookie cutter(see picture below) and cut out your biscuits before putting them on your baking trays. Pop in the oven for around 10 – 12 minutes until golden brown.
5. Whilst the biscuits are cooking, combine the icing sugar, milk and food colouring until smooth. I used a small amount of food colouring because I wanted a pastel shade.
6. Remove the biscuits from the oven and leave to cool for 2 minutes before transferring to a wire rack to cool completely. Carefully spread the icing over the biscuits(I found that using a butter knife works well) before topping it with a mini marshmallow.

Rebecca Rose x

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