- Yield : 30
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- FOR THE DOUGH
- 200g butter, softened
- 150g caster sugar
- 2 large egg yolks
- 400g Plain Flour, plus extra for rolling
- 1 teaspoon mixed spice
- 1 teaspoon ground cinnamon
- 2-4 tablespoons milk
- FOR THE ICING
- 1-2 teaspoons lemon juice
- 250g icing sugar
- 2 tablespoons cold water
- Assorted coloured food colouring
Preheat the oven to 180°C. Lightly grease two baking trays lined with baking paper.
Add the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to give a soft dough. Bring together, using your hands.
Knead the dough on a oured work surface. Roll out to a thickness of 5mm. Cut out Easter biscuits using an assortment of shaped cutters.
Place the biscuit shapes on the baking trays and bake for 10-15 minutes. Place on a wire rack to cool.
To make the icing, mix the icing sugar with the lemon juice, and add two tablespoons of water, little by little, until you have a stiff but smooth icing.
Divide the icing into separate bowls and mix in food colourings of your choice. Brush on a base colour of your choice. Spoon a little icing into a piping bag and pipe your decorations onto the biscuits.