Easter Lamb Biscuits
We’re pretty sure that ewe are going to love this one. Bring all hands on deck to decorate these Easter Lamb Biscuits for a fun filled family activity.
Unsalted butter, room temperature
Brown sugar
2 limes, zested
1 egg
Plain flour
Self raising flour
For the decoration:
Royal icing sugar, sieved
Lime juice
Desiccated coconut
22 chocolate buttons (15 whole, 7 cut in quarters)
Edible eyes
You will also need:
Baking tray lined with baking parchment
Round cookie cutter
Step 1 of 6
Preheat the oven to 180°C (160°C fan), Gas Mark 4.
Step 2 of 6
Beat the butter, sugar, and condensed milk together until creamy. Add the egg and lime zest, beat again, then gently fold in the flours. Mix to a firm but sticky dough. Cover and chill for 30 minutes.
Step 3 of 6
Roll the dough out on a floured surface to the thickness of a pound coin. Cut the circles out, transfer to a lined tray and bake for 10 minutes until light golden. Cool completely on a wire rack.
Step 4 of 6
For the icing: add the royal icing sugar and lime juice to a bowl and mix until smooth and runny. Put about 1/3 aside in a small bowl.
Step 5 of 6
Make sure the biscuits are fully cooled before icing. Whilst the icing is still wet, sprinkle over the desiccated coconut.
Step 6 of 6
Place a whole chocolate button in the centre of the biscuit for the face, and two quarter sized pieces either side for the ears. Using the icing that you set aside earlier, stick on the eyes to complete the face. Enjoy!
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