Keep the kids happy with our Speckled egg biscuits. These fun Easter treats are easy to make, sweet and tasty.
Makes2424
Cook time15 mins15 minutes
Prep time30 mins30 minutes, + cooling, setting & 30 mins chilling time
+ cooling, setting & 30 mins chilling time
Ingredients
125g butter, softened
½ cup (110g) caster sugar
1 egg
1½ cups (225g) plain flour
1 tsp vanilla bean paste
1 tsp cocoa powder
Royal icing
1 egg white
1 tsp lemon juice
1½ cups (240g) pure icing sugar
Blue food colouring
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour and vanilla. Beat until the mixture just comes together. Turn onto a floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 mins to chill.
Step 2
Roll out dough on a lightly floured surface until 3mm thick. Cut egg shapes from the dough and place on the lined trays. Bake, swapping trays halfway through cooking, for 15 mins or until light golden. Cool completely.
Step 3
To make the royal icing, whisk the egg white and lemon juice in a bowl. Gradually add the icing sugar, stirring after each addition until a thick paste forms.
Step 4
Use a little food colouring to tint the icing blue. Spread evenly over the biscuits. Set aside to set.
Step 5
Combine the cocoa powder with 2-3 tsp water in a bowl to make a runny paste. Dip a pastry brush into cocoa powder mixture and gently flick over biscuits to create a speckled effect. Set aside to set.
