We have a step-by-step guide for you on how to make and decorate Iced Easter Biscuits. An easy, enjoyable activity for the whole family to do together in the springtime. We'll show you how to make a basic vanilla flavoured biscuit dough, perfect for cookie cutters cutout shapes.Decorating cookies with royal icing is a fun activity for children. We used bunny, chicken, lamb, butterfly, and Easter egg cutters, but you may use whatever shapes you choose.We show you how to use icing to decorate biscuits easily and simply without any special tools! No piping bag is required unless you want to make it really neat!
200gUnsalted Buttertake out of the fridge at least 1 hr before use
1tsp Vanilla Extract
2tsp Baking Powder
4tablespoonPasteurised egg whitessee blog post for more info
½teaspoonCream of Tartar
Food Colouring GelYour choice of colours
Place room temperature butter and sugar in a bowl use a wooden spoon to beat together until well combined and smooth. You can use a hand or stand mixer for faster results.
200 g Unsalted Butter, 200 g Granulated sugar
Add egg and vanilla extract, stir in.
1 Egg, 1 teaspoon Vanilla Extract
Add baking powder & a small amount of flour to fold into the wet mixture.
2 teaspoon Baking Powder
Add remaining flour, a little at a time, you may not need it all, it depends on the egg size used?
400 g Plain Flour
When it gets too stiff to stir, turn out onto a clean floured surface.Finish combining by hand. The dough consistency should be like playdoh. Keep adding more flour until it's right, if it gets too stiff add a splash of water or milk.
Divide the mixture into 3 equal-sized balls. Each ball will make approx 12 biscuits, dependent on cookie cutter size. Put the 3 biscuit dough balls in a ziplock bag in the fridge for at least 20 minutes to chill and firm up before rolling.You can store in the fridge or freezer to make more biscuits for another day. See notes for storage details.
Preheat oven to 170°C fan / 190°C / 375°F / Gas Mark 5.On parchment paper or a floured worktop, roll the chilled biscuit dough out until it is approx ¼ inch thick.Use a sprinkle of flour to prevent the dough from sticking to the rolling pin.
Use cutters to cut into desired shapes. The cutters we used also have an embossing stamp.
Mould the remaining dough together and reroll and cut until there is no dough left.
Transfer the cut-out cookies onto a parchment paper-lined baking sheet.
Bake on 170°C fan / 190°C / 375°F / Gas Mark 5 for 8-10 minutes. Look for tiny cracks to appear on the biscuit surface they will not change colour much, only slightly on the edges.
They will still be soft to the touch, however, once they cool they will firm up.Allow cooling for at least 15 minutes. Enough time to make another batch!
Royal Icing - Decorating Biscuits
Sift icing sugar into a large bowl, add cream of tartar and pasteurised egg whites.
350 g Icing sugar, 4 tablespoon Pasteurised egg whites, ½ teaspoon Cream of Tartar
Use a silicone spoon to mix until the icing is smooth. You want it to be a thick consistency - similar to toothpaste - so it is easy to spread without running off the biscuit.Check the blog post for more info on consistany
Work with one colour at a time. Put a small amount of royal icing into a separate bowl, add food colouring.
Food Colouring Gel
Keep the royal icing not been used bowl covered with a moist tea towel to prevent it from going hard.
Start with a solid colour base over the cookie. Do not add too much at a time.Use a cake decorating tool or small spoon to help spread to edges add more as needed.You can use a piping bag if you want? (I didn't on the ones seen in this blog)Allow the base layer to dry before decorating on top.
If you have used an embossed cookie-cutter, colour the raised areas only. As seen in the picture here using a chopstick, tap and drag the colour around, tapping down to change direction.
Once the base layer has dried. Use a toothpick to help draw the small details, such as eyes and mouths on the bunny, chick and lamb.
The royal icing will be touch dry within 30 minutes. However, allow them to fully dry for a couple of hours before storing them on top of each other.
Once fully dried they can be stored on top of each other in an airtight container and stored at room temperature for up to a week. (If they last that long!)