Easter kids' recipe for 4 - 8 people, takes only 20 mins; recipe has butter, brown sugar, golden syrup, vanilla extract, plain flour, bicarbonate of soda, large egg, food colouring, ready-to-roll icing, icing sugar and icing.
Easter biscuit lollies
Course: Easter kids
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Butter: 140g butter
- Brown Sugar: 100g light soft brown sugar
- Plain Flour: 350g plain flour, plus extra for dusting
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Vanilla Extract: 1/2 tsp vanilla extract
- Large Egg: 1 large egg
- Icing Sugar: icing sugar, for dusting
- Golden Syrup: 3 tbsp golden syrup
- Food Colouring: food colouring
- Icing: icing writing pens (we used white)
- Ready To Roll Icing: 1kg pack ready-to-roll icing
Directions
- Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
- Sieve the flour and bicarb into a bowl. Pour in the butter mixture, add the egg and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up. Roll out the dough on a floured surface to 5mm thick, then use an egg-shaped cutter to stamp out 15 biscuits - re-roll the dough if necessary. Poke a lollipop stick or coffee stirrer up into the bottom of each biscuit, then bake for 12 mins until golden.
- Knead some food colouring into lumps of fondant icing. Roll out on a surface lightly dusted with icing sugar, then use the cutter to cut out matching egg shapes. Use the icing pens to dot a little icing on each biscuit, then stick on an icing shape.
- Decorate the biscuits with the icing, or pipe on names if you're planning to use them as place names for Easter lunch. Let them dry, then gently wrap in cellophane and tie with ribbons, if you're giving them as gifts.
