Easter Iced Cookies
Easter iced cookies made with our delicious Sugar and Crumbs Natural Flavoured Icing Sugars. If you can't find an egg shape cutter you could use a circle or oval shape.
- Prep Time : 20 minutes
- Cook Time : 15 minutes
- Yield : 20-24
- Unsalted Butter, softened - 125g (4oz)
- Caster Sugar - 125g (4oz)
- Medium Egg Yolk - 1
- Vanilla Essence or Sugar and Crumbs Natural Flavoured Icing Sugar - 1 Teaspoon
- Plain Flour - 225g (8 oz) extra for dusting
- To Decorate
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 250g (8 1/2oz)
- Egg White - 1
- Food Colouring Gels
- Egg Shape Cutter
- Sprinkles - Optional
Easter Iced Cookies
1. Pre-heat the oven to 180 C, 350 F, Gas Mark 4.
2. Take a baking tray and lightly butter so the cookie dough doesnt stick.
3. Cream together the butter and sugar with an electric beater or mixer until fluffy and combined.
4. Then add in the egg yolk and beat in, add the vanilla essence or Sugar and Crumbs Natural Flavoured Icing Sugar, then add in the flour and beat until it forms a dough.
5. Take out of the bowl and place on a lightly floured surface. Knead for a couple of minutes then roll out to a thickness of 5mm a 1/4 of an inch.
6. Take your choice of cutter and cut out as many shapes as you can until all the dough has been used. You may need to bring the dough together again and re-roll out.
7. Lay out the cut cookies onto the baking tray leaving space between each one (you might have to cook one batch at a time) lightly prick the cookies with a fork.
8. Cook in the oven for 15 minutes until golden. They should still be slightly soft when you take them out, transfer to a wire cooling tray and leave to cool.
9. Whilst the cookies are baking start to make your royal icing. In a clean bowl mix the egg white until foamy then add in half the Sugar and Crumbs Natural Flavoured Icing Sugar. Mix and then add in the remaining Sugar and Crumbs Natural Flavoured Icing Sugar.
10. Once made, you can divide the icing sugar up into different bowls to add colouring of your choice, mix in well then transfer the Sugar and Crumbs Natural Flavoured Icing Sugar into separate icing bags with a small hole nozzle.
To decorate the cookies
11. Start by drawing an outline around the edge of your cookie, leave to dry whilst you do the others.
12. Once dry fill in the inner part of your cookie. To make the egg chick draw the outline of the chick in yellow and the outline of the cracked egg in white and leave to dry again. Once dried fill in the egg shell and the chicks head leave to fully dry again then add the chicks features.
13. To make the easter egg, decide on your design and do your outline first. Leave to dry before you fill in with desired colours leave to dry again and then add your dots and stripes.
14. Add sprinkles before fully dry.