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- Home
- Inspiration & Gifts
- Recipes
- Baking sweet
- Crunchy Easter biscuits
Crunchy Easter biscuits
Nutrition facts per serving:
- Energy in kcal about 86
- Fat about 3g
- Carbohydrates about 13g
- Protein about 1g
This is needed
This is needed
for 30 piece
Shortbread dough
- 1 lime
- 1 pinch salt
- 1 organic lemon
- 100 g icing sugar
- 200 g white flour
- 100 g butter
- 0.5 tsp bourbon vanilla powder
- 1 eggs
Decorate
- 1 tbsp lemon juice
- a little yellow food colouring
- 150 g icing sugar
- a little red food colouring
Tools
View these products
- Baking paper , Baking tray, Bowl, Cooking spoon, Cutter, Fork, Knife, Lemon grater, Oven mitts, Rolling pin, Scissors, Teaspoon, small bowl, Disposable piping bag, Kitchen scales, Cooling rack
And that's how it's done
And that's how it's done
Shortbread dough
Rinse the lime under hot water, dab dry, grate the lime and lemon zest, mix with the flour, icing sugar, salt and vanilla in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an evenly crumbly mixture. Beat the egg, add, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 1 hr.
Shape
On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Use the cutters to cut out bunnies or eggs. Place the biscuits on two baking trays lined with baking paper. .
Bake
Bake each tray for approx. 13 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
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 half of the remaining icing with yellow food dye and half with red food dye, transfer to separate disposable piping bags, cut off the tip of each bag, decorate the biscuits with dots and lines, leave to dry.
