Mich Turner’s Tempting Easter Biscuits
Whether you’ll be entertaining friends this weekend, or simply making the most of the bank holiday and spending some quality time with the family, we’ve a way to make it even more special… these fantastic Easter biscuits! Another treat from the incredibly talented Mich Turner, these beautifully decorated biscuits will add a splash of spring colour to the table, and are sure to go down well! Check out Mich Turner‘s step-by-step recipe below, to create you own tasty Easter treats in time for the holiday.
The traditional Easter biscuit is a lightly spiced butter biscuit with currants, dredged with sugar and eaten plain with tea or coffee. I like to make these decorated versions, as they add a brightening, enlightening splash of colour and bring a little Easter spring joy to the table! You can choose to use any Easter themed cutters, and decorate them however you like. The biscuits will keep for up to 14 days once decorated, if they are stored in a cake box or lightly sealed container.
For 20-30 biscuits:
- 200g unsalted butter – softened
- 200g golden caster sugar
- 1 medium egg – beaten
- 400g plain flour with 1 tsp baking powder
- 1tsp vanilla powder or 2 tsp vanilla bean paste
- Easter shaped cutters
- Extra flour for dusting
- Coloured fondant sugar paste
- Royal icing in different colours
- Piping bags and nozzles
- Optional – sugar daffodils and colour dusts with cocoa butter for painting
Cream together the butter and sugar in an electric mixer until light and fluffy. Add the beaten egg and vanilla until fully incorporated, and then add the flour (with the baking powder). Mix just until the dough comes together. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180C. Knead the dough on a lightly floured work surface then roll out gently to a depth of 3-4mm. Stamp out shapes using Easter shaped cutters. Place on a baking tray lined with non-stick baking parchment, leaving a little space between biscuits. Bake in a pre-heated oven for 8-10 mins until lightly golden brown on the edges. Remove from the oven, allow to cool for a few minutes then lift on to a wire rack with a palette knife to cool completely.
Once the biscuits are cool, roll out different colours of sugar paste fondant. Cut out shapes using the same cutters you used for the biscuits. Dot royal icing on the biscuits, and fix the coloured paste in position.
Now choose how to decorate! Begin by adding extra coloured hand piped pearls around the edge of the biscuit, using a No 2 or 3 nozzle.
For variety, I have added a selection of designs to the biscuits, including miniature daisies (simply stamp these out, and fix in position on the biscuit with royal icing), hand piped patterns, and hand moulded daffodils with painted leaves.
All that’s left to do now, is sit back and enjoy your tasty Easter treats!
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