Jigsaw Easter egg cookies

STEP 1

Use an electric mixer to beat butter, sugar and egg in a large bowl until just combined. Add the flour and vanilla and beat until the mixture just comes together.

STEP 2

Turn dough onto a lightly floured surface and gently knead until smooth. Divide into 2 even portions and shape into discs. Cover with plastic wrap and place in the fridge for 30 mins to chill.

STEP 3

Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out the dough on a lightly floured surface until 3mm thick. Use an 8cm egg-shaped pastry cutter to cut out shapes, rerolling the excess. Place on lined trays, about 3cm apart. Bake for 12-15 mins or until light golden. Quickly use a small sharp knife to cut each biscuit into 3 pieces. Set side to cool.

STEP 4

Whisk egg whites and lemon juice in a bowl. Gradually stir in icing sugar until a smooth paste forms. Divide into 4 portions. Use food colouring to tint portions pink, green, blue and purple. Place half of each portion in piping bags fitted with a 1.5mm plain nozzle. Pipe icing around the edge of each biscuit.

STEP 5 

Add a little extra egg white and extra lemon juice to each remaining portion of icing to make a runny paste. Spoon into the centre of biscuits and spread to edges, matching colours to the borders. Set. 

STEP 6

Decorate the biscuits with remaining icing in piping bags (if you like, darken the icing in the piping bags with more food colouring). Set aside to set.

*This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.