Shortbread Easter egg biscuits

Ingredients

• 125g butter, softened
• 1/3 cup (75g) caster sugar
• 3/4 cup (110g) plain flour
• 1/3 cup (60g) rice flour
• 1 cup (160g) pure icing sugar
• 100 & 1000’s, to decorate
• 50g Coles Ready-to-Roll White Icing

Method

1

Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the flour and rice flour. Stir until the dough comes together. Turn onto a lightly floured surface. Knead until smooth.

2

Roll out the dough on a lightly floured surface to a 3mm-thick disc. Use a 5cm-diameter egg-shaped pastry cutter to cut out shapes. (Alternatively, trace an egg shape on baking paper and use as a template to cut out shapes.) Place in the fridge for 10 mins to chill. Bake, swapping trays halfway through cooking, for 10-12 mins or until light golden. Set aside on trays to cool.

3

Place the icing sugar in a small bowl. Add enough water to make a firm paste. Place the 100’s & 1000’s on a small plate. Spread 1 biscuit with a little paste. Dip, paste-side down, in the 100’s & 1000’s to coat. Return to the tray. Repeat with remaining biscuits, half the remaining paste and remaining 100’s & 1000’s. Set aside to set.

4

Roll the white icing out on a surface dusted with icing sugar to a 1mm-thick disc. Use egg-shaped cutter or template to cut egg shapes from icing. Use a small sharp knife to cut a zig-zag pattern along the centre. Attach to some of the biscuits using a little remaining paste to make eggshells. Set aside to set.

Source: taste.com.au