The kids will love helping you make these shortbread eggs and rabbits, decorated with Smarties and sugar balls.
- For this Easter recipe
- you will need:
- 150g (5oz) plain flour
- 50g (1¾oz) caster sugar
- Finely grated zest of 1 lemon
- 100g (3½oz) unsalted butter
- For the decoration
- Tubes of ready-to-use icing fitted with writing piping tubes
- For the rabbite
- Blue- and pink-coloured sweets e.g. Smarties
- Pink sugar (see useful info below)
- For the eggs
- Multi-coloured sugar balls (see useful info below)
- Easter egg and/or rabbit cutters (see useful info below)
- Baking sheets, buttered or lined with non-stick silicone liners
Set the oven to moderately hot, gas mark 5 or 190°C. To make the biscuit dough: Tip the flour into a bowl and stir in the sugar and lemon zest. Add the butter and rub it in until the mixture starts to bind together. Alternatively, whizz all the ingredients together in a food processor or until the ingredients start to bind together.
Roll out the dough on a lightly floured surface and use the cutter(s) to cut out shapes. Lay the biscuits on baking sheets and bake in the centre of the oven for 15-18 mins, or until they are a light-golden colour. Remove from the oven and leave them to cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
Decorate the cold biscuits using the tubes of icing. While the icing is still soft, stick the coloured sweets on to the rabbits for the eyes and noses, and sprinkle the pink sugar on to the rabbit ears. Stick the coloured sugar balls on to the egg-shaped biscuits. Leave the icing to set before serving the biscuits.
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Woman's Weekly cookery editor Sue McMahon says Biscuits will keep for 2-3 days in an airtight container, but they're not suitable for freezing