Easter Biscuits – Shortcrust Pastry

platter with decorated Easter biscuits

My daughter loves baking. When she asked me whether we could bake something for Easter, I remembered that I have a beautiful set of Easter themed cookie cutters. After retrieving the cutters from some hidden corner of my kitchen, we got to work. First, we decided on a recipe that would both work for using cookie cutters and decorating. We selected shortcrust pastry. Then we got baking.

Shortcrust pastry recipe

Tools:

  • 1 large baking tray
  • Baking paper
  • Large mixing bowl
  • Rolling pin
  • Cling film
  • Cookie cutters
  • Oven gloves
  • Cooling rack
  • Small bowls
  • Teaspoons
  • Small sieve

Ingredients:

  • 200g plain flour (we used 100g wholemeal spelt flour and 100g gluten free flour)
  • 100g unsalted butter, cut into pieces
  • 50g sugar (we used raw sugar)
  • 1 egg
  • 1 pinch of salt

For the decoration:

  • Icing sugar
  • Food colour
  • Hundreds and thousands, candy pearls, hearts, coloured sugar, …
  1. Preheat the oven to 150 degrees (fan forced). Line the baking tray with baking paper.
  2. Place the ingredients in the mixing bowl and knead the dough with your hands into a smooth ball. Wrap in cling film and place in the fridge for 30 minutes.
  3. Roll out the dough on a lightly floured surface to a thickness of 5mm. I place a piece of cling film on top of the dough to keep it from sticking. Use the cutters to cut out shapes. Repeat with leftover dough.
  4. Place the biscuits on the lined baking tray and cook for 12-15 minutes or until slightly golden. Let the biscuits cool on the tray first before moving them onto the cooling rack.
  5. Have fun decorating the biscuits! The only limit is your imagination.

The entire family, even dad, got involved in decorating the biscuits. Among the creations: a rollerblading bunny, an upside-down smiling lamb, a bunny hiding in grass, chickens with heart shaped feathers.

You can use this recipe for any shaped biscuits.

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