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Home  >  Inspire & Create  >  Easter  >  Shortbread Easter Egg Biscuits


Shortbread Easter Egg Biscuits


30 mins (+ 10 mins chilling time)


15 mins





Shortbread Easter Egg Biscuits


  • 125g butter, softened
  • ⅓ cup (75g) caster sugar
  • ¾ cup (110g) plain flour
  • ⅓ cup (60g) rice flour
  • 1 cup (160g) pure icing sugar
  • 100’s and 1000’s, to decorate
  • 50g Coles Ready-to-Roll White Icing


  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.
  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.
  3. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on trays to cool.
  4. Place the icing sugar in a small bowl. Add enough water to make a firm paste. Place the 100’s and 1000’s on a small plate. Spread 1 biscuit with a little paste. Dip, paste-side down, in the 100’s and 1000’s to coat. Return to the tray. Repeat with remaining biscuits, half the remaining paste and remaining 100’s and 1000’s. Set aside to set.
  5. 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.