Method

1. Beat together the butter or margarine with the caster sugar. Beat in the egg yolks until smooth and sift over the plain flour, mixing in the orange zest to add a fruity kick to your Easter biscuits.
2. Roll out to half cm thick and cut out your egg shapes. Bake on a greased baking sheet for 10-15 minutes at 180˚C until pale golden. Cool on the sheets for five minutes then transfer to a wire rack to cool completely.
3. To ice, mix the royal icing sugar with a couple of teaspoons of water until it thickens. Divide into three bowls and colour according to your choice. Top tip: For truly authentic Easter biscuits, stick to pastel colours – but the choice is all yours!

4. Spoon a third of each into separate piping bags with a fine nozzle and pipe a line round the edge of the biscuit. Leave to set.
5. Slacken the icing slightly with more water and spoon onto the biscuit to ‘flood’ inside the piped line. 
6. Set in a preheated oven at 50˚C for around 30 mins to set. Pipe on the decorations of your choice to complete your Easter egg biscuits. 
7. Set again in the oven for 30 minutes until hard.

 
Now it’s time to get cracking on with making your iced Easter biscuits recipe! Find everything you’ll need at your local convenience store. And don’t forget to sign up to our E-newsletter for more foodie and seasonal updates.