Lemon Easter biscuits


You will need For the biscuits
140g icing sugar, sieved
1 tsp Silver Spoon Cakecraft lemon natural extract
1 egg yolk
250g butter, cut into small cubes
375g plain flour, sieved

For decoration
100g Silver Spoon Cakecraft white ready to roll icing
Silver Spoon Cakecraft food colouring
sprinkles and decorations of your choice

Directions Put the icing sugar, lemon extract, egg yolk and butter in a food processor. Pulse until well combined.

Add the flour and mix to a firm dough. Shape the dough into two balls, wrap in cling film and chill for about 30 minutes.

Preheat oven to 190°C/375°F/Gas Mark 5 and line two baking sheets with non-stick baking paper.

Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Easter shapes and place on the baking sheets. Make a hole using a skewer if you want to thread ribbon through the biscuits. Bake for 10-12 minutes until lightly golden.

Leave the biscuits to cool completely on a wire rack before you start decorating.

To decorate, take the white ready to roll white icing and add a few drops of food colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over). Knead until you get a nice even colour.

Lightly dust a surface with icing sugar and roll out the coloured icing. Cut shapes that are slightly smaller than the biscuit shapes. Pipe a little white writing icing onto the biscuit and use this to stick the icing shapes to the biscuit.

Finish off with your choice of sprinkles.

For more information on the new Cakecraft range from Silver Spoon visit www.silverspoon.co.uk

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