Brighten up your week with these sweet and crumbly Easter cookies.
Ingredients
- 125g unsalted butter
- 55g caster sugar, plus extra to sprinkle
- 200g plain flour
- Lemon juice
- Fondant icing
- Sprinkles
Method
- Put the butter and sugar in the bowl and mix until well combined. Add the flour and mix briefly until the mixture resembles breadcrumbs.
- Tip out the mixture onto a work surface and gently bring it together, then knead it into a dough. Once the dough is formed, wrap it in cling film and chill for 30 minutes. Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick. Use the egg shaped cutter to stamp out 16 biscuits, re-rolling the trimmings as necessary.
- Place the biscuits on the lined baking sheet and chill for another five minutes, then use a fork to prick a few lines of holes in the centre of each. Bake for 10–12 minutes, or until lightly golden.
- Remove the biscuits from the oven and allow to cool on the baking sheet for 10 minutes. Then, transfer the biscuits to a wire rack to cool completely. The biscuits will keep in a sealed container for up to one week.
- Roll out the fondant icing and cut egg shapes with the cutter. Brush with lemon juice and stick on the sprinkles.
