Keep the kids entertained with these colourful jigsaw Easter egg cookies. These bikkies are perfect for sharing, and make for great edible gifts for friends and family.
Makes4040
Cook time15 mins15 minutes
Prep time40 mins40 minutes, + cooling, setting & 30 mins chilling time
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Method
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.
Prep time40 mins40 minutes, + cooling, setting & 30 mins chilling time
+ cooling, setting & 30 mins chilling time
Ingredients
125g butter, softened
1/2 cup (110g) caster sugar
1 Coles Australian Free Range Egg
1 1/2 cups (225g) plain flour
2 tsp vanilla bean paste
2 Coles Australian Free Range Egg whites*
2 tsp lemon juice
3 cups (480g) pure icing sugar, sifted
Pink, green, blue and purple food colouring
Egg white, extra
Lemon juice, extra
Description
Keep the kids entertained with these colourful jigsaw Easter egg cookies. These bikkies are perfect for sharing, and make for great edible gifts for friends and family.
Method
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.
