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Easter biscuits


Makes: about 18
timePrep time: 20 mins
timeTotal time:
Easter biscuits

Makes: about 18
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
138Kcal
Fat
8gr
Saturates
4gr
Carbs
15gr
Sugars
8gr
Fibre
1gr
Protein
2gr
Salt
0.1gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 100g soft salted butter
  • 100g golden caster sugar
  • 2 tsp vanilla extract
  • 1 medium egg yolk
  • 150g plain flour, plus extra for dusting
  • 50g ground almonds
To decorate
  • 25g milk chocolate
  • 25g plain chocolate
  • 25g dark chocolate

Step by step

Get ahead
These can be made up to a week in advance; store in a biscuit tin.
  1. With an electric hand whisk beat together the butter, sugar and vanilla until light and fluffy. Add the egg yolk and beat briefly to combine, then stir in the flour and ground almonds and mix until you have a smooth dough. Wrap in clingfilm; chill for 30 minutes.
  2. Preheat the oven to 180°C, fan 160°C, gas 4 and line a couple of baking trays with baking paper.
  3. On a lightly floured surface, roll out the dough to about 5mm thickness. Use a selection of bunny or egg-shaped biscuit cutters to cut out shapes, re-rolling the dough once (any more than this will make the biscuits tough). Arrange the biscuits on the lined trays and bake for 12-15 minutes until pale golden. The biscuits will still be slightly soft, but will firm up as they cool. Allow to cool on the trays for a couple of minutes before removing to a wire rack to cool completely.
  4. To decorate, grate each chocolate into separate ramekins; sit them in a roasting tray half filled with boiling water from the kettle and stir until the chocolate is melted. Put each chocolate in a small plastic piping bag. Allow to cool for 5 minutes then snip the end to make a tiny hole and pipe around the border of the biscuits, add a bunny tail or decorate the egg biscuits.
    Tip
    You will need bunny and egg-shaped biscuit cutters for this recipe. Visit squires-shop.com or lakeland.co.uk

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