Easter biscuits

Total time: 3hr 26m
Preparation Time: 45m

For 30 piece

Nutritional Information

Contains 86 Kcal, 1g Protein, 13g Carbohydrates, 3g Fat


  • Shortbreads
  • 200 g white flour
  • 100 g icing sugar
  • 1 pinch salt
  • 1 organic lemon, use grated zest only
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 0.5 tsp bourbon vanilla powder
  • 100 g butter, cold, cut into pieces
  • 1 eggs, beaten
  • To decorate
  • 150 g icing sugar
  • 5 tsp lemon juice
  • a little red food colouring
  • a little yellow food colouring

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  • Shortbreads

    Mix flour, icing sugar, salt, lemon and lime zest and vanilla in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft biscuit dough (do not knead), cover and refrigerate for approx. 1 hr. On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Cut out the biscuits (e.g. rabbits, eggs). Place the biscuits on two baking trays lined with baking paper. Chill again for approx. 15 mins.
  • To bake

    Approx. 13 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
  • To decorate

    Mix the icing sugar with the lemon juice. Dip the surface of the biscuits in the icing, leave to dry for approx. 30 mins. Colour the remaining icing, transfer the coloured icing to separate disposable piping bags, cut off the tip of each bag, decorate the biscuits with dots and lines, leave to dry.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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