Easter biscuits recipe

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Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family

A composite image of bunny shaped easter biscuits displayed in two different formats but made from the same Easter biscuits recipe
(Image credit: Future)
Makes20–25
Preparation Time1 hours plus chilling
Cooking Time15 mins
Total Time1 hours 15 mins
Nutrition Per PortionRDA
Calories263 Kcal13%
Sugars41.8 g46%
Saturated Fat2.7 g14%
Fat4.5 g6%
Carbohydrates54.8 g21%

This Easter biscuits recipe makes sweet and lightly spiced treats to enjoy this spring. They are easy to make and fun to decorate, making them the perfect recipe to bake if you're at home with kids or grandchildren over the Easter holidays.

These attractive biscuits are the perfect way to add some edible Easter decoration ideas to your Easter table décor; add a bowl of biscuits to the table or pop one biscuit next to each person's place name  around your Easter lunch table.

You can also use the iced biscuits to decorate Easter cakes, or just enjoy the process of making them and eating them afterwards!

This Easter biscuits recipe includes ginger and cinnamon to give a classic biscuit recipe a seasonal spin, but these spices can be removed if you prefer.

We made a simple pastel icing for these Easter biscuits by using just a tiny drop of food colouring. You will need disposable piping bags and fine-tip piping nozzles if you want to recreate a similar decoration for your biscuits. 

Ingredients

  • 350g plain flour, plus extra for rolling
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 125g butter
  • 175g light soft brown sugar
  • 1 large free-range egg
  • 4tbsp golden syrup

For the icing:

  • 4 free-range egg whites
  • 900g icing sugar
  • a few drops of food colouring, from supermarkets or craft shops ( just a tiny amount to make pastel colours)

Method

  1. Mix together the dry ingredients and put into a food processor. Add the butter, whizz together then add the remaining ingredients and pulse until it comes together. Wrap in clingfilm and chill for 20 mins. Roll out to the thickness of a £1 coin and cut out the shapes. Heat the oven to 180C. Put the biscuits onto lined baking trays and bake for 12-15 mins until light brown. Cool then put onto a wire rack.
  2. To make the icing, whisk the egg whites and sugar together until smooth. separate the mixture into 3 bowls and colour each one separately.
  3. To decorate, fill 3 piping bags fitted with nozzles, with half of the mixture from each bowl. Outline the edges of each cookie with icing, doing a third in each colour. 
  4. Add a little water to the remaining mixtures. Fill 3 more piping bags and fill the centres with the corresponding colour of icing. Leave to set. Once hard, pipe on faces with the lining icing.

We love these rabbit-shaped cookie cutters from Lakeland (opens in new tab), or you can also order a set of Easter-themed cookie cutters from Amazon (opens in new tab) which would also work really well with this recipe. 

Rosie Conroy is a food and drinks journalist with over a decade of experience working for big-name titles in both print and online. Formerly the Digital Food Editor of woman&home, Rosie went on to head up the team at SquareMeal, reviewing the best London restaurants and hunting out emerging culinary trends. With previous experience in food styling and recipe development, Rosie knows what to look for in a good piece of kitchenware and has extensive experience testing consumer goods—from kitchen electricalz and cooking accouterments through to new foodie treats.