We’ve been Easter cooking in the kitchen. Spring Butter Biscuits and Easter Eggs. A bit of happy on a plate.
The butter biscuits are delicious with or without icing but Easter cooking calls for yellow chicks and cheery flowers. I’m not a fan of food colouring as a rule and hunt down veggie friendly natural colours, yellow is the easiest to find and I over indulge a bit in spring!
- 180g softened butter (or spreadable butter)
- 200g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 400g plain flour
- 1tsp baking powder
- 250g icing sugar, sieved
- Yellow food colouring (I used Silver Spoon)
- Chocolate writing icing (for the eyes)
- Orange flavour buttons (Silver Spoon again!)
- Preheat your oven to 200°C and grease or line two baking trays
- Cream the butter and sugar together until pale and fluffy
- Beat in the eggs and vanilla, gradually (if it starts to separate add a spoonful of flour and beat again)
- Add the sieved flour and baking powder and mix gently until all incorporated
- Take a quarter of the mixture and roll it out on a floured surface (if it’s sticky add a bit more flour but not too much or your biscuits will be too dense) It needs to be about ½ – 1 cm thick.
- Stamp out your biscuit shapes and lay them on the baking trays. Bake for 8 – 10 minutes until lightly golden. Cool on a wire rack.
- Repeat with the rest of the dough. (I’m usually rolling out the next lot while the first lot is baking)
- When they are completely cool they are ready to decorate.
- Add two tablespoonfuls of hot water to your sieved icing sugar and mix to form a thick paste. If you need a bit more water add it a tiny bit at a time you don’t want icing which is going to make a run for it when you put it on your biscuits)
- Add enough food colouring to make it nice and yellowy
- For the flowers we just spooned a blob into the middle of each biscuit. For the chicks we spooned a larger blob on and spread it with a butter knife.
- We popped an orange button in the middle of the flowers and broke buttons into quarters to make the chicks beaks.
- A little dot of chocolate writing icing for the eye and we were done!
The chocolate eggs couldn’t be simpler. We didn’t bother with tempering our chocolate so our eggs are a bit rough and ready but they taste yummy so we don’t care. We have a silicon mini egg mould I bought in Sainsbury’s after Easter last year when everything was being sold off cheap cheap (!) I broke some milk chocolate into a bowl and placed the bowl over a pan of boiling water to melt. We then spooned the chocolate into the moulds and let it set. They were easy and satisfying to tun out of the moulds and we decorated one or two with some white chocolate writing icing. Then we scoffed them. Quickly.
So, will you be Easter Cooking with kids? I’m all inspired to get back in there immediately these chicks and flowers are so cute!