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Easter Baking

Easter Baking - Spring Biscuits

Easter Baking calls for pretty iced biscuits in pastel colours! 
Servings 30


  • 175 g unsalted butter , softened
  • 200 g golden caster sugar
  • 2 free range eggs
  • 1 teaspoon lemon extract
  • 400 g plain flour , plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 200 g icing sugar
  • 2 tbsps freshly squeezed lemon juice
  • Vegetarian food colourings (I used yellow, orange and red)
  • 5 chocolate drops

You will also need

  • Baking Sheets
  • Rolling Pin
  • Biscuit cutters


  • Preheat your oven to 180C and grease two baking sheets
  • Cream the butter and sugar together until light and fluffy
  • Carefully beat in the eggs and lemon extract, a little at a time, beating well between additions
  • Stir in the flour, baking powder and salt
  • Pull the dough together with your hands to make a ball - if it is very sticky add a little more flour but go easy
  • Divide the dough into two and shape into discs
  • Wrap in plastic wrap and leave to rest in the fridge for an hour
  • Roll the dough out on a flour dusted board until it is about 1/2cm thick
  • Cut out your biscuit shapes, place on your prepared baking sheets and bake for 8-10 minutes until golden brown - don't let those little lamb toes burn!
  • Leave to cool completely on a wire rack
  • Sift the icing sugar into a bowl and add the lemon juice, you want a thick paste which will stay on the biscuits but is  enough to spread into all those tricky bits. If you need to add more liquid do so very slowly, drop by drop.
  • Divide your icing into 4 bowls (you'll need more white than the other colours), add food colouring sparingly until you achieve the tone you like - I'm a pastels girl.
  • I iced with the white icing first and let it set before adding other colours.
  • The features were added using a cocktail stick and a little bit of melted chocolate.