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Serves
30
Prep
30
mins
Cooking
10
mins
Find a recipe

Spiced Easter Biscuits

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Directions
Step 1

Preheat oven to 180oC. Line 2 oven trays with baking paper.

Step 2

Beat butter, sugar, golden syrup in a bowl with electric mixer until pale and creamy.

Step 3

Add egg yolk and beat until just combined. Sift flour, bi-carb, ginger, cinnamon and cloves into mixture. Use a wooden spoon to combine.

Step 4

Turn onto a lightly floured surface. Knead until smooth. Roll out to approximately 5mm thickness. Use Easter egg cutters to cut out shapes. Place on prepared trays and bake for 10-12 minutes or until lightly golden. Remove from oven and cool.

Step 5

Sift icing sugar into a small bowl. Add lemon juice and egg white to form a firm paste. Divide mixture amongst 4 bowls and add a few drops of different food colour to each bowl to create four colours of icing. Ice each biscuit and set aside for one hour to set.

Tips

  • You can also use store bought coloured fondant as a base and add pipe icing on top.

Ingredients
  • 125g unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup golden syrup
  • 1 egg yolk
  • 2 1/2 cups plain flour
  • 1 tsp McKenzie's Bi-Carb Soda
  • 2 tsps McKenzie's Ground Ginger
  • 1 tsp McKenzie's Ground Cinnamon
  • 1/2 tsp ground cloves
  • 2 egg whites
  • 2 tbs lemon juice
  • 3 cups icing sugar
  • Optional coloured fondant

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Related Products


  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Ground Ginger 40g

  • McKenzie's Ground Cinnamon 40g

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