This Easter we decided that we were not going to exchange chocolate eggs, but I couldn’t resist making a little treat, and made some ginger egg biscuits.
I’d had a go at making some Easter biscuits earlier in the year and I really enjoyed it, you can create some great designs without having to buy lots of specialist pieces of kit (which is never a bad thing!). Plus, I’ve got a tub FULL of icing that is nearing it’s use by date and have resolved not to throw it away. I used up some pastel shades of ready to roll Renshaw icing to decorate my biscuits, using flower and circular plunger cutters to make some suitably spring-like floral and polka dot biscuits.
HOW TO MAKE YOUR OWN EASTER BISCUITS
I used this recipe as the basis for my own biscuits, I doubled it as I had quite a few biscuits to make, plus I absoloutely LOVE ginger so decided to add a bit more of the ground ginger but you could add less if you prefer.
For the biscuits you’ll need (makes 15-18) –
* 80g Unsalted Butter or Margarine
* 80g Light Brown Sugar
* 4 tbsps Golden Syrup
* 2 Free Range Eggs, medium to large in size
* 250g Plain Flour + extra for dusting
* 2.5 tsps Ground Ginger
Step one – Preheat your oven to 150 degrees Celsius. Start by making your biscuits by creaming together the butter (or margarine) with the light brown sugar until it is all nicely incorporated and paler in colour.
Step two – Then add in the golden syrup, followed by the beaten eggs.
Step three – Weigh out the plain flour and ground ginger and then sieve into the mixture. Continue to stir until everything is incorporated. You should end up with a dough.
Step four – Work the dough into a ball and place into cling film and pop in the fridge for an hour.
Step five – Roll out your dough onto a lightly floured surface to a thickness of around five millimetres. If you find your dough is a little sticky you could always knead a little more plain flour into the dough, to get it to the right consistency to be able to work with.
Step six – Using an egg shape cookie cutter, cut the biscuits from the dough and place onto a greased baking tray. Pop in the oven for 10 to 15 minutes until the biscuits are golden in colour.It’s best to stay by the oven whilst they are baking just to keep an eye on them.
Top Tip – Make sure to turn the baking trays half way through baking to make sure they’re all nice and evenly baked.
Step seven – Once baked remove from the oven and leave to cool for 10 minutes and then transfer to a baking tray to cool completely.
To decorate the biscuits you’ll need –
Step one – Start by rolling out the Renshaw icing to four millimetres in thickness using a non-stick rolling pin. Make sure to roll out the icing on baking paper.
Step two – Using the egg cookie cutter that you used to cut the dough, cut an egg shape from the icing. Using a paintbrush apply a sparing amount of water on the back of the icing shape and then apply to the biscuit.
Step four – Position the flowers on top of the cookie, once happy with the position of all the flowers secure in place with a little bit of water on the back, and then gently press down to secure in place.
IT’S ALL ABOUT THE PACKAGING!
As I was going to be giving the Easter biscuits as gifts, I decided to package mine up . . .
You’ll need –
* Clear Cellophane bags
* Easter stamp
* Ink Pad – I used Versa colour in Magenta and Turquoise
Step one – Start by making the tags to go on your Easter biscuits using the ink pad and your chosen Easter stamp. Leave to dry for 15 minutes or so.