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Easter Biscuit egg shaped
- RECIPE MAKES: 6 portions
- PREP TIME: 20 minutes
- COOK TIME: 15 minutes
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 1
Place all the ingredients into a mixing bowl and using a spatula, mix well until a dough form Rest for 5 minutes.
Step 2
Using a rolling pin, roll the dough out onto a clean dusted surface, to form a 20cm square.
Step 3
Using your egg shape cutter shape out of the dough.
Step 4
Place on a lined baking tray and cook in a oven for 15 minutes or until golden allow to cool on a wire rack.
Step 5
Spread the top of each shortbread with the butter icing.
For this recipe you will need: (e.g. 10 cm diameter cookie cutter or electric whisk - any item out the ordinary from routine utensils.
Ingredients
- Shortbread biscuits
- 200g Fate Low Protein All-Purpose Mix (plus extra for dusting)
- 40g Custard powder
- 70g Sugar (plus 2tbsp for dusting)
- 160g Margarine
- Filling
- 50gm of Butter Icing
- 300gm of fondant white
- 3 tsp of Apricot jam
- 3 tsp of lemon curd
