MARBLED EASTER BISCUITS
Get the kids involved for a sweet gift idea that’s easier to make than it looks.
PER BISCUIT
206 cals, 7g fat, 4g sat fat, 33g carbs
MAKES APPROX 28 PREP 30 MINS, PLUS COOLING AND DECORATING COOK 12-25 MINS
✣ 225g cold unsalted butter, diced ✣375g plain flour, plus extra for dusting ✣ 75g cornflour ✣ ½tsp salt ✣ 125g golden caster sugar ✣ 2 medium eggs ✣ 1tsp vanilla extract ✣ Zest 1 lemon For the icing: ✣ 3 medium egg whites ✣ 500g icing sugar, sifted ✣ 1-2tsp lemon juice ✣3 different food colourings of your choice
You will need:
✣ Easter-themed cookie cutters in various sizes
✣2-3 large baking trays lined with baking paper
✣Piping bag fitted with a fine writing nozzle (optional)
1 In a food processor, pulse the butter, flour, cornflour and salt to the consistency of fine breadcrumbs. Add the sugar and pulse again to combine. Beat the eggs, vanilla and lemon zest together, then add to the food processor with the motor running until the dough comes together.
2 Turn out and bring together into a smooth dough, then roll between 2 sheets of baking paper to a 4mm thickness. Chill for 30 mins.
3 Use your chosen cookie cutters to cut out as many shapes as you can, then arrange on the lined trays, spaced well apart. Gather the offcuts,
