EASTER BISCUITS RECIPE - BBC GOOD FOOD
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Provided by Cassie Best
Categories Treat
Total Time 1 hours 45 minutes
Prep Time 1 hours 15 minutes
Cook Time 30 minutes
Yield makes 18
Number Of Ingredients 9
Steps:
- Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
- Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
- To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
- To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
Nutrition Facts : Calories 163 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
EASTER BISCUITS RECIPE - BBC GOOD FOOD
Bake our easy Easter biscuits then choose from two options to decorate them – or you can halve the amounts of jam and icing sugar and make both
Provided by Cassie Best
Categories Treat
Total Time 1 hours 45 minutes
Prep Time 1 hours 15 minutes
Cook Time 30 minutes
Yield makes 18
Number Of Ingredients 9
Steps:
- Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together – try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
- Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
- To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing – it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle – lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you’d like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
- To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
Nutrition Facts : Calories 163 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.2 milligram of sodium
More about "gold cutlery recipes"
RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE ...
Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
- Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
EASTER BISCUITS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Treat
Calories 163 calories per serving
- To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
RECIPE: SCALLOPED POTATOES WITH ONIONS AND CHEDDAR CHEESE ...
Reviews 5
Total Time 0S
Category Dinner, Casserole, Side dish, Baked good
Calories 384 cal per serving
- Bake until crisp and golden on top, 50 minutes to 1 hour. Allow to cool for at least 10 minutes before serving. (Leftovers make a perfect breakfast side.)
CUTLERY | BENCHMADE KNIFE COMPANY
From benchmade.com
15 ONION RECIPES TO TRY - A COUPLE COOKS
From acouplecooks.com
20 SIMPLE HEALTHY FISH RECIPES! | FEASTING AT HOME
From feastingathome.com
40 EASY VEGAN RECIPES – A COUPLE COOKS
From acouplecooks.com
WILTSHIRE AUSTRALIA
From wiltshire.com.au
AVOCADO SALAD WITH ORANGES, CILANTRO AND LIME | FEASTING ...
From feastingathome.com
GRASS FED BEEF | BUY MEAT ONLINE - SUPER BUTCHER
From superbutcher.com.au
ALL NINJA GEAR: LARGEST SELECTION OF NINJA WEAPONS ...
From allninjagear.com
WILLIAMS SONOMA CHOCOLATE SURPRISE GOLD FOILED EGG
From williams-sonoma.com
40 EASY VEGAN RECIPES – A COUPLE COOKS
From acouplecooks.com
WILTSHIRE AUSTRALIA
From wiltshire.com.au
AVOCADO SALAD WITH ORANGES, CILANTRO AND LIME | FEASTING ...
From feastingathome.com
GRASS FED BEEF | BUY MEAT ONLINE - SUPER BUTCHER
From superbutcher.com.au
ALL NINJA GEAR: LARGEST SELECTION OF NINJA WEAPONS ...
From allninjagear.com
WILLIAMS SONOMA CHOCOLATE SURPRISE GOLD FOILED EGG
From williams-sonoma.com
COSTCO GOLD STAR EXECUTIVE MEMBERSHIP - REWARDS TRICK
From thekitchn.com
CUTLERY SETS | TABLEWARE | KITCHEN WAREHOUSE™
From kitchenwarehouse.com.au
KIRKLAND SIGNATURE RECIPES | COSTCO
From costco.com
EGYPTIAN KOSHARI RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CAKE FLOUR SUBSTITUTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GREEK GREEN BEANS (FASOLAKIA) - THE MEDITERRANEAN DISH
From themediterraneandish.com
GRASS FED BEEF | BUY MEAT ONLINE - SUPER BUTCHER
From superbutcher.com.au
ALL NINJA GEAR: LARGEST SELECTION OF NINJA WEAPONS ...
From allninjagear.com
WILLIAMS SONOMA CHOCOLATE SURPRISE GOLD FOILED EGG
From williams-sonoma.com
COSTCO GOLD STAR EXECUTIVE MEMBERSHIP - REWARDS TRICK
From thekitchn.com
CUTLERY SETS | TABLEWARE | KITCHEN WAREHOUSE™
From kitchenwarehouse.com.au
KIRKLAND SIGNATURE RECIPES | COSTCO
From costco.com
EGYPTIAN KOSHARI RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CAKE FLOUR SUBSTITUTE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
GREEK GREEN BEANS (FASOLAKIA) - THE MEDITERRANEAN DISH
From themediterraneandish.com
HONG KONG-STYLE SWEET AND SOUR CHICKEN - A CHINESE ...
From greedygourmet.com
FUN IDEAS FOR HOSTING A BRUNCH PARTY - INSPIRATION & RECIPES
From theworktop.com
HOMEMADE SALTED CARAMEL RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com