Easter Biscuit Making
Easter Biscuit Making is in full swing in my house. I love creating delicious bakes which are easy to make and always have the wow factor.
This Easter weekend has been so much fun. I’ve spent time with my family, done a lot of crafty things and had a good session of baking.
In December I had a biscuit decorating lesson with Mel from Hercule’s Cakehouse (www.herculescakehouse.co.uk) and I’ve trying to find time to practice what I learned. On Saturday morning I was up early got lots of biscuits in the oven so I could spent the afternoon decorating them. Here is what I made on my Easter Biscuit Making Day.
If you follow me on pinterest you’ve probably seen these already and I’m so happy to show them off as I am really proud of my results. They looked good and were tasty!
Easter Biscuit Making
First up were the Happy Easter biscuits. I’ve been meaning to use the alphabet stamps for ages and I finally tried and the results were gorgeous. I’m annoyed I spent so long not using them!
Making the gorgeous dough. I love cutting out biscuit shapes!
I wanted to make little bird biscuits to hang up on the Easter branch we have but I sort of forgot to add the holes. Never mind they were lovely without having to be hung up. My piping skills need to be improved a little.
These are the biscuits I’m most proud of. Little birds on a little grassy nest. I can’t believe how gorgeous these are and everyone loved them!
Easter birds and Happy Easter biscuits.
Yin and Yang Easter bird biscuits.
I hadn’t noticed they fit together like that until I was putting them away to tidy up.
To go with these I also made some little Easter eggs too. I had an absolutely lovely afternoon decorating and I’m glad I remembered so many of the great tips I learned from Hercule’s Cakehouse.
Basic Vanilla Biscuits
- 200 g unsalted butter
- 200 g caster sugar
- 1 medium egg
- 1 teaspoon of vanilla extract
- 400 g plain flour / all purpose flour
- Cream the butter and sugar together.
- Mix in the egg, vanilla and ginger.
- Sieve in the flour and combine into a a dough. Once the dough has pulled together wrap it in cling film and pop it in for 30 minutes.
- Roll out the dough to just shy of a 1cm thickness.
- Cut out the shapes you want and pop the pieces on a greaseproof paper lined baking tray.
- Pop the dough back into the fridge for 30 minutes.
- Preheat the oven to 180 degrees/160 degrees fan oven.
- Pop the biscuits in the oven for 8-10 minutes until the dough is firm to the touch and just starting to go light brown.
- You don’t want them going golden brown or they will dry too hard. You can see how pale the finished biscuits are above.
- Leave to cool on a cooling rack and once cold store in an air tight container.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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