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140g caster sugar
1 egg yolk
1 tsp of vanilla extract
300g plain flour
We mixed the butter and sugar together in a large bowl
We then added the egg yolk and vanilla extract
Finally we added the flour.
Mum divided the dough into three pieces and all three littlies had a piece to roll out to a thickness of about 1cm. We had lots of fun getting the dough stuck to the rolling pin, work top and our fingers. Eventually we managed to get the dough into a nice shape good enough to start cutting out.
We used Easter shaped cookie cutters, different shaped rabbits, chicks and easter eggs.
When we had cut out lots of shapes, mummy cooked them in the oven for about 12-15 minutes at gas mark 4 or 180C
When the biscuits were cooked we decorated them with the icing bags that mummy had made. When the icing bags split and leaked all over the place we used new, unused paint brushes to paint the icing on the biscuits.
|making the biscuits|
|decorating the biscuits|
|Our Easter Biscuits|
Icing Bag Tutorial
Personally, I think it's much better to buy ready made icing bags, but when you don't have any in and you've promised the kids they can decorate their biscuits, then making bags from greaseproof paper is the way to go. They are a little tricky for little hands, but the kids had fun while they lasted.
Here is how I made the icing bags.
- Fold the sheet of greaseproof paper diagonally and cut to make a triangle.
- place the triangle upside down with the point nearest you and the flat side furthest away.
- Take one corner of the flat side and roll it up to the point of the triangle, holding with your fingers.
- Take the other corner and roll it up and around so it joins up with the first corner at the tip of the triangle.
- Fold over the ends to secure.
- Snip the end of the cone to make a tiny hole for the icing to come out.
When you fill the bag with icing, don't fill more than half way up, then fold in the two edges before folding it down again. The end of the bag has to be tightly closed to stop the icing coming out of the top. You need to squeeze the icing out from the top down to the tip.
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