Kirstie Allsopp's Easter egg cookies
Pretty Easter egg cookies that are simple to make and fun to decorate as creatively as you like.
This cookie recipe is so easy to do and makes really delicious biscuits. In fact, to make it as simple as possible, Kirsty talks us through the whole method in this five-minute video. The condensed milk makes the dough really sticky and caramelly. The lemon zest and mixed spice add a lovely kick. You can either make the biscuits yourself and then pass them over to the kids to decorate, or make the dough together (Kirsty says it’s pretty kid-proof, with not much that can go wrong). This recipe makes about 20 cookies, depending on the cutter you use. If you cut them all as Easter eggs, you could make decorating them into a party game with each child getting one or two cookies, which they can eat or take home after.
To get a nice even colour on your cookies, turn the once tray while it's in the oven. Most ovens have warmer and cooler spots, so this should make sure your cookies get a nice uniform colour.
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- For this Easter recipe you will need:
- 150g (5½ oz) butter
- 150g (5½ oz) brown sugar
- 175g (6oz) 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 confectionary, to decorate