Baking & Desserts
Easter Butter Cookies
Prep 40 mins. /Cook 12 mins.
Makes 20
Easy
Easter Butter Cookies
Method
Prep Time: Allow 30 mins for chilling
- To make the biscuits, use an electric whisk to cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla until well combined. Add the flour, sprinkles and a good pinch of salt and beat until it resembles large crumbs.
- Turn onto a lightly floured bench and use your hands to bring the mixture into a ball. Divide into two and flatten each piece into a rough disc. Flour the discs on both sides and roll each one out to a thickness of 4-5mm between sheets of baking paper. Place on a flat baking tray or board (you can stack them) and refrigerate for 30 mins or until chilled and stiff.
- Preheat oven to 180°C. Line 2 baking trays with baking paper. Stamp out the biscuit shapes using egg and bunny shaped cookie cutters. Place on the prepared baking sheets, leaving a little gap between each one. Re-roll the extra dough using a bit of flour and repeat until the dough is used up. Make sure the pastry is cold when you work with it, as it makes it much easier to handle.
- Bake for 12 minutes or until starting to golden. Gently transfer to a cooling rack and allow to cool completely before decorating.
- To make the icing place the egg white into a large bowl and whisk until frothy. Slowly add the icing sugar and vanilla to the egg whites and whisk until fully incorporated and shiny.
- Divide icing into small bowls and dye with chosen food colouring. You may need to add a drop or 2 of water to achieve the right consistency. Transfer the icing into piping bags and decorate egg cookies with icing and sprinkles. Leave to set hard before storing in airtight containers.
More Tips
- If your icing is too thick, add a drop or 2 of water. Mix well before adding more though as it does thin quickly.
- Try experimenting with other shaped cutters such as stars or hearts.
