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ICED EASTER BISCUITS WITH KIRSTIE ALLSOPP FOOD & COOKING ARTICLE

Put some fun into family baking with these delicious Easter delights

Kirstie Allsopp cooks Iced Easter biscuits

Forget chocolate eggs and hot cross buns – if you want to put a smile on your loved ones’ faces this Easter then try conjuring up these delicious fun shaped biscuits - created by the expert of all things homemade, Kirstie Allsopp.

Ideal to prepare with the family over the school holidays, these yummy spiced biscuits are really easy to make. Simply combine butter, sugar, an egg and the all-important ingredient Nestlé Carnation Condensed Milk to give you the perfect crunchy, yet soft in the middle biscuit.

Bring these sweet sensations to life by making them in all shapes and sizes - rabbits, chicks or whatever you fancy. You can also get creative with the kids and decorate your treats with coloured sugar icing, marshmallows, dried fruits, or even some edible glitter.

Packed with all of the taste of Easter, the biscuits are perfect as gifts so pop them into a gift box and tie with some ribbon - or try serving after Easter lunch with coffee to add a fun twist to your Easter feast.

In the following video Kirstie illustrates step by step how to create these simple yet yummy treats.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

ICED EASTER BISCUITS

Iced Easter biscuits"Put some fun into family baking with these delicious Easter delights."

Ingredients

150g (5½oz) butter
150g (5½oz) brown sugar
175g (6oz) Carnation Condensed Milk
1 egg
175g (6oz) plain flour
115g (4oz) self raising flour
1 tsp mixed spice
Zest of 1 lemon (optional)

Coloured icing tubes and Nestlé confectionary, to decorate

Method

  • Preheat the oven to 180°C (160°C for fan ovens) / Gas Mark 4.
  • Line 2 baking sheets with parchment.
  • Beat the butter, sugar and condensed milk together until creamy.
  • Add the egg (don’t worry if it looks like its curdling), beat well and then add the flours.
  • Mix to a firm dough.
  • Cover in clingfilm and refridgerate for 30 minutes.
  • Roll the dough out on a floured surface to the thickness of a pound coin.
  • Cut shapes out.
  • Transfer the biscuit shapes to the trays and bake for 10 minutes until light golden.
  • Cool completely on a wire rack.
  • Ice and decorate the biscuits.

Tip:

Using Carnation Condensed Milk in this recipe makes the butter and sugar ‘cream’ together perfectly. This makes the mixture easier to beat if you don’t have a mixer. It also gives the biscuits added crunch whilst keeping them soft in the middle.

Makes 20 biscuits

www.carnation.co.uk

Email Hub-UK : info@hub-uk.com