Name: Easter-egg cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: Icing; 1 1/2 cup icing sugar, sifted; 10 gram butter; 2 teaspoon milk; 3 drops pink food colouring; 1 tablespoon coloured sprinkles; 18 small easter eggs, unwrapped; 125 gram butter, chopped; 1/2 cup brown sugar, firmly packed; 1 teaspoon vanilla essence; 1 1/4 cup self-raising flour; 2 tablespoon cocoa powder

Ingredients

Icing

1 1/2 cup icing sugar, sifted

10 gram butter

2 teaspoon milk

3 drops pink food colouring

1 tablespoon coloured sprinkles

18 small easter eggs, unwrapped

125 gram butter, chopped

1/2 cup brown sugar, firmly packed

1 teaspoon vanilla essence

1 1/4 cup self-raising flour

2 tablespoon cocoa powder

Method

Easter-egg cookies

1.Preheat oven to moderate, 180°C. Lightly grease and line 2 baking trays.

2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together, until light and fluffy. Fold in sifted combined flour and cocoa.

3.Roll level tablespoonfuls of mixture into balls. Arrange on prepared trays, 3cm apart. Flatten slightly. Bake for 12-15 minutes. Cool on trays.

4.Meanwhile, prepare Icing; (see recipe below).

5.Spread icing over centre of biscuits. Top with sprinkles and Easter eggs. Set aside until set.

Icing

6.Combine icing sugar, butter and milk in a heatproof bowl. Place over a pan of simmering water. Heat, stirring, for 4-5 minutes, until smooth.

7.Add colouring. Remove icing from heat and cool until a spreadable consistency.

Biscuits will be soft when removed from oven, but become crisp on cooling.
Note

Woman's Weekly Food

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Ingredients

Method

Easter-egg cookies

Icing

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