Traditional recipes

Easter 'egg' biscuits recipe

Easter 'egg' biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

Use an oval or round shaped biscuit cutter to create these 'egg' biscuits and fill with apricot jam to look like a yolk. The biscuits are actually egg free and they contain very little sugar except for the jam so you don't have to feel guilty if the kids want to eat them for breakfast!

2 people made this

IngredientsServes: 12

  • For the biscuits
  • 100g quark or Greek yoghurt
  • 2 tablespoons milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons caster sugar
  • 1 pinch salt
  • 170g plain flour
  • 1 teaspoon baking powder
  • For filling and decorating
  • 1/2 (370g) jar apricot jam, strained through a fine sieve
  • icing sugar

MethodPrep:45min ›Cook:12min ›Ready in:57min

  1. Preheat the oven to 190 C / Gas 5. Line 1 to 2 baking trays with baking parchment.
  2. Add the ingredients for the biscuits in large bowl. Stir with a cooking spoon until it all holds together. Turn out on a clean work surface and knead until smooth.
  3. Roll out the dough about 3mm thick and cut out biscuits with an egg shaped biscuit cutter. You need an even number of biscuits as they will be sandwiched together.
  4. On half of the biscuits, cut out a small hole in the middle, about 1.5cm in diameter.
  5. Place all the biscuits on the baking trays with at least 1cm distance between each.
  6. Bake in the preheated oven until lightly coloured, about 10 to 12 minutes.
  7. Let cool on wire racks. Spread the intact biscuits with a thin layer of jam, then top with a biscuit that has a hole. Dust the biscuits with icing sugar.
  8. Using a small sandwich plastic bag of which you cut off a tiny corner, pipe more jam in the holes, just to fill them; do not overfill.

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Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two baking trays lined with baking paper.

Measure the butter and sugar into a bowl and beat together until light and fluffy. Beat in the egg yolk. Sieve in the flour and spices and add enough milk to make a fairly soft dough. Bring together, using your hands, to make a soft dough.

Halve the mixture and set half to one side.

For the traditional currant biscuits, add the currants to half of the mixture and knead lightly on a lightly floured work surface. Roll out to a thickness of about 5mm/¼in. Cut into rounds using a circular cutter. Place on the prepared baking trays. Sprinkle with caster sugar.

Bake in the preheated oven for 15 minutes, or until pale golden brown. Keep a careful eye on the biscuits – it doesn’t matter if you open the oven door to check. Sprinkle with more caster sugar and lift onto a wire rack to cool. Store in an airtight container.

For the iced biscuits, knead the remaining half of the biscuit dough lightly on a lightly floured work surface. Roll out to a thickness of 5mm/¼in. Cut out Easter biscuits using an assortment of shaped cutters, such as bunnies, Easter eggs, chicks or spring flowers.

Lightly grease two baking trays lined with baking paper.

Place the biscuit shapes on the prepared baking trays and bake in the preheated oven for 10–15 minutes. Remove from the oven and lift onto a wire rack to cool.

To make the icing, pass one teaspoon of lemon juice through a fine sieve, to remove any pips or bits. Mix the icing sugar with the lemon juice and then add about two tablespoons of cold water, adding it little by little until you have a relatively stiff but smooth icing. Add a splash more sieved lemon juice if necessary.

Divide the icing into separate bowls and mix in food colourings of your choice into the separate bowls of icing, until you achieve the desired shade.

Spoon a little icing into a piping bag and pipe your decorations onto the biscuits. For a smooth finish, you can pipe the outline of your design in the firmer icing, then slacken it down a bit by mixing in a little more water, giving the icing more of a runny consistency, and use this to fill in the designs.


  • 100g/3½oz unsalted butter, softened
  • 75g/2¾oz caster sugar, plus extra for sprinkling
  • 1 free-range egg, separated
  • 1 small unwaxed lemon, finely grated zest only
  • 200g/7oz plain flour, plus extra for dusting
  • 50g/1¾oz currants
  • 1–2 tbsp milk

Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.

Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.

Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.

Lightly beat the egg white using a fork.

Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely.

Recipe Tips

The biscuits can be made up to three days ahead and kept in an airtight container.

Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle.


Recipe Summary

  • 2 cups unsalted butter
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 5 eggs
  • 5 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 3 tablespoons baking powder
  • ¼ cup sesame seeds

In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.

Preheat oven to 350 degrees F. Grease cookie sheets

Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.

Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.


Custard Biscuits Recipe

Need a recipe for magical biscuits? Try this quick custard biscuits recipe today and rate Stork’s recipes here. Stork – love to bake.

Ingredients

  • Add to Shopping List + 250g Stork Bake, at room temperature
  • Add to Shopping List + 200g castor sugar
  • Add to Shopping List + 5ml vanilla essence
  • Add to Shopping List + 2 eggs
  • Add to Shopping List + 625ml cake flour
  • Add to Shopping List + 125ml corn flour
  • Add to Shopping List + 125ml custard powder
  • Add to Shopping List + 10ml baking powder
  • Add to Shopping List + 5ml salt
  • Add to Shopping List + 1 Water or milk if needed

Step by Step method

Beat the Stork Bake, castor sugar, vanilla and eggs together until light and creamy.

Sift the dry ingredients together.

Add to the egg mixture and mix to a smooth dough, adding a little water or milk if needed.

Roll into small balls and press with a fork or shape with a biscuit press.


This Easter egg slice is topped with delicious white chocolate and loads of Easter eggs, such a decadent sweet treat.

This No-Bake Easter Egg Slice is one of my favourite Easter recipes because you can make it up to a week in advance and keep it in the fridge. Then you can bring it out to impress your family if you are having an Easter weekend gathering.

This slice is topped with melted white chocolate, loads of eggs, Smarties, Caramello eggs and sprinkles and how fun does it look?! For the base you can use cornflakes or rice bubbles either of them works. I think I prefer the texture of the cornflakes but my husband Mike prefers the rice bubble option, so just use whatever you have on hand.

No-bake slices are so much fun to make and one of my tricks while I have the food processor out is to crush any extra packets of biscuits I have. I then put them in a jar and write on the jar with a whiteboard marker what they are. This way next time I make a no-bake slice the biscuits are crushed up and ready to go and I don’t have to wash my food processor again.

This slice is so versatile, you could top it with whatever Easter eggs you like, cream eggs chopped up would be amazing on top as well. You don’t have to use white chocolate for the topping you could use dark or milk chocolate, whatever is your favourite, but I like the combo of the dark chocolate in the base, white chocolate on top and then and then topped with milk chocolate eggs so it has three different types on it.

One trick for chopping up your slices to wait for around 20 minutes after taking it out of the fridge so it warms up, then it will slice easily without the top cracking. I like to keep my slice in an airtight container in the fridge. It will keep in there for up to a week but I’m sure it won’t last that long as it doesn’t last long in my house.

QUESTIONS ABOUT NO-BAKE SLICES:

How long does Easter slice take to set? It takes around 2-4 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 30 minutes.

How to store this slice? I store mine in an airtight container in the fridge for up to a week, (if it lasts that long!).

What biscuits can be used in Easter slice? You can use any plain biscuits like Superwines, Milk Arrowroots or Maries. Even Malt biscuits or Krispies would work too.

What size slice tin do you use? My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.

I hope you like this recipe as much as my family does and please be sure to tag me or send me photos if you make it on Facebook or Instagram. If you are looking for more Easter recipes try out my Hot cross bun Sally Lunn or Hot cross bun bread and butter pudding


  • COOKIES:
  • 4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • Pinch salt
  • 1 cup sugar
  • 1/2 cup solid vegetable shortening
  • 3 large eggs
  • 1/2 cup milk
  • 2 tablespoon lemon juice, fresh or bottled
  • GLAZE:
  • 1 1/2 cups confectioner's sugar
  • 1 tablespoon lemon juice
  • Warm water
  • Sprinkles

Step 1

Sift together the flour baking powder and salt onto a piece of wax paper.

In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight.

Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray.

Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.

To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.


Easter Garibaldi Biscuits Recipe

Ingredients:

110g (1/4 lb) caster sugar
110g (1/4 lb) butter, softened
1 egg, separated
225g (1/2 lb) plain flour, sifted
generous pinch of mixed spice
55g (2 oz) currants
30g (1 oz) candied peel
2 tbsp milk

Method:

Cream together the butter and sugar in a bowl until light and fluffy. Add the egg yolk and beat until thoroughly combined.

Sift the flour into the creamed mixture and fold in to combine. Add the mixed spice, currants and candied peel then stir to combine. Now stir in just enough milk to form a stiff dough.

Turn the dough onto a floured work surface and roll out to about 3mm (1 in) thick. Use rabbit, chick and egg-shaped cutters to cut out the biscuits then transfer these to a baking tray. Place in an oven pre-heated to 160ºC (320ºF) and bake for 10 minutes.

Remove the biscuits from the oven and brush with the egg white to glaze. Sprinkle a little caster sugar over the top then return to the oven and bake for about 5 to 10 minutes more, or until pale golden brown.

Remove from the oven then transfer the biscuits to a wire rack to cool completely. Store in an air-tight tin.

For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.


Giant Easter egg biscuit

In the bowl of a stand mixer, beat the butter and sugar together until pale and fluffy. Add the egg gradually and continue to beat until combined. Sift in the flour, then add the vanilla extract and mix briefly until the dough is just coming together.

Turn the dough out on to a lightly floured surface and knead gently until completely smooth. Form into a ball, wrap in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 180°C/gas mark 4. On a piece of baking parchment, draw an egg shape measuring 30cm in length and 20cm at its widest point. Cut out to make a template. Tear off another slightly larger piece of baking parchment.

Remove the dough from the fridge and place it in the middle of the larger piece of baking parchment. Roll out until it's about 4mm thick. Place the template on the dough and cut around it with a knife.

Gently place the egg-shaped dough with the baking parchment underneath on a large baking tray. Bake for 15-18 minutes, or until golden. Remove from the oven and leave it on the tray to cool slightly before transferring to a large wire rack to cool completely.

Decorate the biscuit however you like using the tubes of icing to draw lines and shapes and as glue to stick on the other decorations &ndash make sure you push them down firmly so they won't fall off. Leave to dry for at least 2 or 3 hours.


Maltese Easter biscuits (figolli)

These marzipan-filled biscuits have been made for centuries in Malta, traditionally eaten on Easter Sunday. The bunny shape is a popular modern touch, but you can use any shape of biscuit cutter.

Preparation

Cooking

Skill level

Ingredients

  • 500 g (3⅓ cups) plain flour, sifted
  • 320 g (2 cups) pure icing sugar, sifted
  • 1½ tsp baking powder
  • 2 lemons, zested
  • 250 g cold unsalted butter, chopped
  • 3 egg yolks
  • 2 drops orange blossom water (seeNote)
  • 250 g marzipan (see Note)
  • 10 small Easter eggs

Royal icing mixture

  • 2 egg whites
  • 640 g (4 cups) pure icing sugar, sifted
  • Red and black food colouring (optional)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time 2 hours 30 minutes

Place flour, icing sugar, baking powder and lemon zest in a food processor and pulse to combine. Add butter and pulse until mixture resembles fine crumbs. Add egg yolks and orange blossom water and process until mixture just comes together. Turn out onto a clean work surface, shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.

Divide pastry in half. Roll out one sheet between two pieces of baking paper to 2 mm thick. Using a 10 cm decorative biscuit cutter, cut out 10 biscuits. Repeat with remaining pastry to create 20 in total. Place on lined oven trays and refrigerate for 30 minutes.

Preheat oven to 170°C. Roll out marzipan to 1 mm thick and, using the same biscuit cutter, cut out 10 shapes. Place marzipan on top of 10 of the pastry shapes, then cover each with a remaining pastry shape. Press gently to seal. Return to lined trays and place in the oven. Bake for 15 minutes or until golden. Transfer to a wire rack to cool completely.

To make icing, whisk egg whites and icing sugar together until thick and smooth. If desired, remove ½ cup icing, divide into two bowls and colour with food colouring, mixing until evenly coloured. Spoon into a piping bag fitted with a 2mm plain nozzle and pipe around outside of biscuits to create an outline. Set aside for 30 minutes to set. Spoon plain icing onto biscuits to fill inside outline. Alternatively, just coat biscuits in plain icing. Press an Easter egg in centre of biscuit and set aside for 2 hours to set.

• Orange-blossom water is available from specialist and Middle Eastern food shops.

• Marzipan is a sweet, firm almond paste available from supermarkets.

For more Easter ideas, from festive baking to slow-cooked lamb, visit our Easter recipe collection here.


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