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Recipe: Iced Easter Biscuits Brought To You By Biscuiteers

The first Fabergé Easter egg was given by a Russian Emperor as a present to his wife in 1885, and quite the gift it was! Famed throughout the world ever since, Imperial eggs are known for their intricate detail and exquisite beauty, just like these gorgeous treats from Biscuiteers. Who better to show us how to make spectacular sugarcraft than the icing gurus themselves? We think these biscuits will make the perfect present this Easter, and are much more exciting than chocolate. If it’s good enough for an Empress, it’s good enough for us! Simply follow the recipe for vanilla biscuits featured here on Homemaker and leave to cool before icing up these wonders!

  • Recipe: Iced Easter Biscuits Brought To You By Biscuiteers
    To make 24-30, you'll need
      • Vanilla biscuits made from the Biscuiteers recipe
      • 150ml cold water
      • 900g royal icing mix
      • Food colouring
      • Glimmer sugar
      • Golden balls
      • Easter egg shaped cookie cutter
      • Disposable piping bags and nozzles
      • Squeezy bottles
      1. Take your egg-shaped vanilla biscuits once they have cooled.
      2. Make the lining icing by combining water, icing sugar and food colouring in a mixing bowl, starting with the liquids first. Add the icing sugar and whisk or beat for about five minutes if using an electric beater or whisk, or for longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen!
      3. Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste. Fill a piping bag.
      4. Using the lining icing, pipe the outline of the egg and leave to dry for 10 minutes at room temperature. Make sure that you join up your trail to form an unbroken wall around the shape. If there are any gaps, the flood icing will flow through.
      5. The flood icing is a little runnier than the line icing – you just need to add a bit of water slowly to the lining icing to get the right consistency. Squeeze in place using clear plastic squeezy bottles, being careful not to overfill. Pop the biscuits back onto a baking tray and into the oven on the lowest temperature for 40 minutes. Don’t worry, the biscuits won’t bake any further.
      6. Once cooled, you can get going on the design. Using white lining icing, carefully follow the biscuit images and neatly pipe the white detail onto the egg. For the golden eggs, ice the spider-web detail first, then the dots, followed by the flower at the bottom. Using tweezers (or a very steady hand!) place three golden balls onto the three lower dots. For the fucshia eggs, neatly pipe the white criss-cross detail onto the egg and immediately sprinkle white glimmer sugar over it. Tap the biscuit against the edge of a bowl allowing all of the un-stuck sugar to slide off.

      For more hints and tips, visit the Biscuiteers’ blog!

    Recipe: Iced Easter Biscuits Brought To You By Biscuiteers

    The first Fabergé Easter egg was given by a Russian Emperor as a present to his wife in 1885, and quite the gift it was! Famed throughout the world ever since, Imperial eggs are known for their intricate detail and exquisite beauty, just like these gorgeous treats from Biscuiteers. Who better to show us how to make spectacular sugarcraft than the icing gurus themselves? We think these biscuits will make the perfect present this Easter, and are much more exciting than chocolate. If it’s good enough for an Empress, it’s good enough for us! Simply follow the recipe for vanilla biscuits featured here on Homemaker and leave to cool before icing up these wonders!

    To make 24-30, you'll need
      • Vanilla biscuits made from the Biscuiteers recipe
      • 150ml cold water
      • 900g royal icing mix
      • Food colouring
      • Glimmer sugar
      • Golden balls
      • Easter egg shaped cookie cutter
      • Disposable piping bags and nozzles
      • Squeezy bottles
      1. Take your egg-shaped vanilla biscuits once they have cooled.
      2. Make the lining icing by combining water, icing sugar and food colouring in a mixing bowl, starting with the liquids first. Add the icing sugar and whisk or beat for about five minutes if using an electric beater or whisk, or for longer if using a wooden spoon. Whisk slowly to start with to avoid clouds of icing sugar covering you and your kitchen!
      3. Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste. Fill a piping bag.
      4. Using the lining icing, pipe the outline of the egg and leave to dry for 10 minutes at room temperature. Make sure that you join up your trail to form an unbroken wall around the shape. If there are any gaps, the flood icing will flow through.
      5. The flood icing is a little runnier than the line icing – you just need to add a bit of water slowly to the lining icing to get the right consistency. Squeeze in place using clear plastic squeezy bottles, being careful not to overfill. Pop the biscuits back onto a baking tray and into the oven on the lowest temperature for 40 minutes. Don’t worry, the biscuits won’t bake any further.
      6. Once cooled, you can get going on the design. Using white lining icing, carefully follow the biscuit images and neatly pipe the white detail onto the egg. For the golden eggs, ice the spider-web detail first, then the dots, followed by the flower at the bottom. Using tweezers (or a very steady hand!) place three golden balls onto the three lower dots. For the fucshia eggs, neatly pipe the white criss-cross detail onto the egg and immediately sprinkle white glimmer sugar over it. Tap the biscuit against the edge of a bowl allowing all of the un-stuck sugar to slide off.

      For more hints and tips, visit the Biscuiteers’ blog!