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Chick Biscuits using an Egg Cookie cutter

Posted on June 07 2018

Today we have the most sweet Easter biscuits by Honeywell Bakes. What I love most about these designs is that you make them with only a few cutters!! Hope you enjoy x

Recipe
 
Sugar Cookies
(Adapted from Peggy Porschen’s recipe)
Makes about 24 medium sized biscuits
 
200g salted soft butter
200g caster sugar
1 egg
400g plain flour
2 teaspoons almond extra (or use vanilla extract if you prefer)
 
Icing
Ready to roll icing (also sometimes called fondant or sugarpaste icing)
Yellow, blue and orange food colouring
Black food colouring or black sugar pearls
 
You will also need an egg shaped cookie cutter
 
 
To make the egg biscuits
  1. Cream the butter and the sugar together, then add the egg and almond essence.  Beat until well combined.
  2. Add flour and mix until it forms a dough.
  3. Roll out between 2 sheets of greaseproof paper. Refrigerate for 1 hour, wrapped in the greaseproof paper.
  4.  Peel off the greaseproof paper, and cut out your egg shapes on a lightly floured surface.
  5. Place on a baking tray lined with greaseproof paper about an inch apart. 
  1. Pop them back in the fridge for 30 minutes, or in the freezer for 10 minutes.  If you skip this step, your biscuits will probably grow in the oven!
  2. Bake at 160C for 8-12 minutes depending on the size of your biscuits.  When they are ready they will be lightly golden at the edges.  Allow to cool completely.
  1. Decorate your biscuits using the ready to roll fondant icing. Colour some of the ready to roll fondant icing yellow using a little food colour. Gel colour is best if you can get it, as liquid colour can make the icing sticky. If it does become sticky, knead a little icing sugar into it and leave it for 10 minutes to harden up (your hands will have made it warm).
  2. Roll out the fondant icing onto a surface lightly dusted with icing sugar. Cut out egg shapes and attach to the biscuits by lightly brushing them with a little bit of water first.  Then, using the egg cookie cutter again, cut out extra yellow egg shapes. Turn the cutter around, and using the top part of the egg shape, cut out wings (see photograph). Then using a little flower shape, or cut by hand with a sharp knife, cut out a little half flower shape to look like fluff and attach to the top of the chick’s head.
  3. Dye a small amount of icing orange, and then cut out beaks and feet by hand or using small cookie cutters.  Use a tiny bit of water to attach them to the chick.
  4. Now dye some black icing and roll into tiny balls for eyes, or use little black sugar pearls.
  5. To make chicks coming out of an egg, dye some icing blue, and cut out an egg shape instead of making yellow wings. Cut a zigzag halfway up the blue egg, and attach to the chick biscuit to look like the egg shell.
 
 Honeywell Bakes sell an egg cookie cutter set (including the shapes to make feet etc) via their NotOnTheHighStreet shop.

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