Shortbread Easter Biscuits


Here’s a little taste from my RTE TV show Catherine Celebrates Easter.
Happy Easter!

Makes 30 approx. depending on the size of the cutters

For the biscuits
220g plain flour
2 tbsp cornflour
140g chilled butter, diced
60g caster sugar
½ tsp lemon extract (or zest of 1 lemon)
1 egg yolk, lightly whisked with a fork
40ml cold water

For the icing
350g icing sugar
2 egg whites, whisked lightly
1 tsp lemon juice
Yellow, green, pink colour paste or any pale colour you would like to use.

You will need Easter cookie cutter/s
4 disposable piping bags or 4 fabric bags fitted with fine nozzles

To prepare the biscuits, place the plain flour and cornflour into a bowl, add the diced butter and blend with your fingertips until fine breadcrumb is reached.
Add the sugar and lemon extract. Add the water to the egg yolk, mix lightly and then add to the flour mix. Then mix well to form a firm dough.
Place on a floured surface and knead it together well. Wrap up in parchment and place in the fridge for at least 30 minutes.
When ready to bake, preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment paper.
Roll the biscuit dough out to 3mm on a floured surface. Stamp out the biscuit shapes and place on the lined baking trays. Bake for 12-15 minutes but check them at 12 minutes. As all ovens vary slightly.
Leave on the trays for 10 minutes to cool slightly before transferring to a cooling rack.
The biscuits must be completely cooled before icing them.
To prepare the icing, place the icing sugar into a large bowl. Add ¾ of the egg white and whisk well and pour in the lemon juice. The icing should be a thick, smooth and glossy paste. Add more egg white if needed.
Divide between into 3 additional bowls for the colour and keep 4 tbsp of white royal icing for the dots.
Colour each bowl of icing and cover so it does not dry out.
Spoon coloured icing and the plain white icing into each piping bag and using scissors make a very fine snip at the tip. Pipe around the edge of the biscuits and then pipe in the centre of the biscuits with icing. (use a skewer or the tip of the piping bag to move the icing lightly into place). Leave to dry. This will take 2 hours depending on the size.
When dry, select your preferred colours and decorate the biscuits. Leave to dry completely then enjoy.



Fine foodCatherine FulvioGood living