Recipe Shortbread Easter egg biscuits : Easy, Special and Delicious

Recipe Shortbread Easter egg biscuits : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Shortbread Easter egg biscuits. This Recipe Shortbread Easter egg biscuits : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Shortbread Easter egg biscuits was necessary 40m, cook 15m and serving 25. Attention: allergies . Without having to wait long, let's just check the Recipe Shortbread Easter egg biscuits

Celebrate Easter with the kids and bake these gorgeous shortbread Easter biscuits.

7 Ingredients

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  125g butter, softened
  
  
  


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  1/3 cup (75g) caster sugar
  
  
  


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  3/4 cup (110g) plain flour
  
  
  


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  1/3 cup (60g) rice flour
  
  
  


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  1 cup (160g) pure icing sugar
  
  
  


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  100 & 1000’s, to decorate
  
  
  


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  50g Coles Ready-to-Roll White Icing
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the flour and rice flour. Stir until the dough comes together. Turn onto a lightly floured surface. Knead until smooth.
  
  
  


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  Step 2
  
  
  
  
  Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 5cm-diameter egg-shaped pastry cutter to cut out shapes. (Alternatively, trace an egg shape on baking paper and use as a template to cut out shapes.) Place in the fridge for 10 mins to chill. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on trays to cool.
  
  
  


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  Step 3
  
  
  
  
  Place the icing sugar in a small bowl. Add enough water to make a firm paste. Place the 100’s & 1000’s on a small plate. Spread 1 biscuit with a little paste. Dip, paste-side down, in the 100’s & 1000’s to coat. Return to the tray. Repeat with remaining biscuits, half the remaining paste and remaining 100’s & 1000’s. Set aside to set.
  
  
  


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  Step 4
  
  
  
  
  Roll the white icing out on a surface dusted with icing sugar to a 1mm-thick disc. Use egg-shaped cutter or template to cut egg shapes from icing. Use a small sharp knife to cut a zig-zag pattern along the centre. Attach to some of the biscuits using a little remaining paste to make eggshells. Set aside to set.
  
  
  

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