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How to Make the Perfect Easter Biscuits | With Biscuiteers

February 26, 2019Celebrate with us, Food & Drink, Party

Whether you’ve got an upcoming baby shower, children’s birthday party or want to start preparing for your Easter celebrations, hand-made biscuits make the perfect addition. We’ve teamed up with our experts in biscuit decorating, Biscuiteers, to show you how to make delicious and beautifully decorated treats for Easter.

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Biscuiteers easy vanilla biscuit recipe

Ingredients

Makes 24-30

  • 350g plain flour
  • 100g self-raising flour
  • 125g granulated sugar
  • 125g salted butter softened, diced
  • 125g golden syrup
  • 1 teaspoon of vanilla bean paste
  • 1 large egg lightly beaten

 

How to make the biscuits:

  1. Sift the flours together into a mixing bowl, then add the sugar and mix well.
  2. Add the butter and using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.
  3. When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and the egg.
  4. Mix well, drawing in any of the flour left at the side of the bowl and stop as soon as a ball has formed.
  5. Divide the dough in two and shape into two flat discs.
  6. Place the dough on a sheet of parchment.
  7. To make your dough as even as possible you can use rolling guides; which you can buy from specialist shops or improvise by using a couple of wooden spoons.
  8. Begin by gently squashing down the down the dough with your rolling pin or your hands, cover with a second sheet of parchment and then use the rolling pin to roll out properly.
  9. The top sheet of paper may crinkle from time to time but just peel it off and smooth it down gently and start rolling again.
  10. Gently roll the dough until it is 5mm thick all over.
  11. Transfer the whole sheet of rolled dough (still sandwiched between its sheets of parchment) to a baking tray and place in the fridge to chill for at least 20-30 minutes before cutting.
  12. Repeat the process with the rest of the dough. Don’t forget to cut a medium-sized hole towards the top of the biscuits before baking, so you can thread your ribbons through later. Then use the end of a straw to cut out the perfect-sized hole from your uncooked dough.
  13. Bake in the oven at 170°C for 15-25 minutes depending on the size of your biscuits or until golden brown. Leave to cool on a rack.

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How to make the icing:

  • 4 fresh egg whites (medium)
  • 900g icing sugar, sifted
  1. Combine the ingredients in a mixing bowl, adding the liquids first – add most of the fresh egg whites to the bowl.
  2. Add the icing sugar and whisk for 5 minutes with an electric whisk or for longer with a wooden spoon.
  3. Whisk slowly initially to avoid clouds of icing sugar! Continue whisking while gradually adding water (or egg white) until you achieve the desired consistency – a smooth, bright white paste which is the thickness of toothpaste (you may need to use less or more water than the recipe states – go slowly and judge when you’ve reached the correct point).

 

Creating ‘line’ and ‘flood’ icings

Line icing is the consistency of toothpaste and is used for outlining your biscuits and adding detail. Flood icing is the consistency of custard and used to fill larger areas or sections of the biscuit with a smooth, shiny surface.

As a rule, we allocate two-thirds of the royal icing mixture to making flood icing; the other third is for line icing. If you are icing biscuits that require more of one type or another, adjust accordingly.

Line icing

You don’t need to change the consistency of the royal icing recipe for line icing. Simply look at how many colour variations you need and divide up the icing into clean, dry bowls.

Flood icing

Place the royal icing in a large bowl and add water, a few drops at a time, stirring constantly until you have a pourable mixture of the same consistency as custard. Check how many colour variations you need and divide up into clean, dry bowls.

Drop a small amount of the liquid food colouring in at a time using a cocktail stick, stirring intermittently until you reach the desired shade. You may need to mix in a little extra icing sugar if the liquid colour begins to thin down your line icing.

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Icing Easter Biscuit Designs

Lamb Line Icing

White / Pastel Green / Baby Pink / Black

  1. Using white line icing, outline the shape of a lamb on the biscuit and pipe around the cut-out hole. Leave to dry for 10 minutes at room temperature.
  2. Once dry, use white line icing to pipe horizontal lines across the biscuit in a back-and-forth motion until the shape is full. Allow to dry for a few minutes.
  3. Use pastel green line icing to pipe a line across the lamb’s neck and pink line icing to give the lamb a nose. Finally, add 2 dots of black line icing for eyes. Then allow to fully dry.

Chick Icing

Line: Yellow / Pastel Green / Baby Pink / Black
Flood: Yellow

  1. Using yellow line icing, outline the shape of a chick on the biscuit and pipe around the cut-out hole. Leave to dry for 10 minutes at room temperature.
  2. Once dry, flood the shape with yellow flood icing.
  3. Place the biscuit onto a baking tray and into an oven set to the lowest temperature (50°C/gas mark ¼) for 40 minutes, or until the icing has set hard.
  4. Use yellow line icing to pipe the chick’s feet, pastel green for a bow around the chick’s neck and pink for a beak. Finally, add a dot of black for an eye. Then allow to fully dry.

Bunny Icing

Line: Light Brown / White / Yellow / Baby Pink / Black
Flood: Light Brown

  1. Using light brown line icing, pipe the outline of a bunny on your biscuit and pipe around the cut-out hole. Leave to dry for 10 minutes at room temperature.
  2. Once dry, flood the shape with light brown flood icing.
  3. Place the biscuit onto a baking tray and into an oven set to the lowest temperature (50°C/gas mark ¼) for 40 minutes, or until the icing has set hard.
  4. Use white line icing to pipe the bunny’s fluffy tail, yellow to pipe a bow around the bunny’s neck and pink for a nose. Finally, add a dot of black for an eye. Then allow to fully dry.

 

For more baking inspiration visit www.biscuiteers.com