Ingredients
170g butter
softened
1 cup caster sugar
2 eggs
2 cups self-raising flour
1 pinch salt
2 cocoa powder
½ cup icing sugar
3 food dye
Equipment
- 1 baking trays
- 1 baking paper
- 1 cookie cutters
- 1 plastic bags
Instructions
- Cream the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well between each addition.
- Stir in the flour, salt and cocoa powder and wrap the dough in plastic. Let rest in the fridge for at least 30 minutes or up to overnight.
- When ready to cook, preheat oven to 180°C (160°C fan-forced) and line two trays with baking paper.
- Cut away 1/4 of the dough, rewrap the rest and return to the fridge. Turn the dough out onto a lightly floured work surface and roll to about 1/2cm thickness.
- Cut the rolled out dough into biscuits using Easter-themed cookie cutters or just plain round ones. Place on prepared baking trays and bake for 15 minutes.
- Meanwhile, divide the icing sugar between 2 bowls. Add a scant drop of pink food colouring to one and 1/2 a teaspoon of water to both. Mix until you have a thick icing and spoon both coloured and white icing into two small plastic bags. Snip a tiny cut into the corner of both, and once the biscuits are cool, do half yourself then stow your inner control freak and let the kids decorate at will!
Notes
Tip
Use whatever food colouring you like; pink is pretty but you could use all colours of the rainbow to decorate your biscuits.
Tip
Store these biscuits in an airtight container so they don’t go soggy. Pop a sugar cube in with them to make sure they keep crisp.
Storage
Store these biscuits in an airtight container so they don’t go soggy. Pop a sugar cube in with them to make sure they keep crisp.
