Easter cookies

Your kids can use their favourite sweets to get creative with the biscuits – they’ll have so much fun! You will also need some cookie cutters – look out for exciting shapes to really get your children’s imagination going.

Serves
20
Preparation time
10 minutes
Cooking time
15 minutes

Ingredients

  • 180g plain flour
  • 180g butter, softened
  • 100g caster sugar
  • 100g ground almonds
    pinch of salt
  • 500g royal icing sugar
  • natural food colour – yellow, pink and green
  • 150g granulated sugar
  • Swizzels Rainbow Drops, to decorate
  • Mini Eggs, to decorate

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with nonstick baking parchment.
  2. Mix together the flour, butter, caster sugar, almonds and salt in a bowl until a stiff dough is formed.
  3. Dust the surface with flour, and roll out the dough to a thickness of about 5mm.
  4. Cut out biscuits using your cookie cutters and transfer to a baking sheet.
  5. Bake for 15 minutes, until just cooked, but not golden. Set on a rack to dry.
  6. Meanwhile, add water to the royal icing sugar and mix until it forms a thick consistency. Divide into three batches and add a drop of food colouring to each, just enough to make them turn pastel shades. The icing should now be of a spreading consistency – if not, simply add a few drops of water.
  7. Divide the granulated sugar into three, then mix in a drop food colouring to each.
  8. To decorate the cookies, spoon over a small amount of the coloured icing of your choice, and smooth it so it forms a thin coat. Allow it to dry for a minute before sprinkling over the coloured sugar, and then decorate with the sweets.
  9. If you would like to pipe the icing, you will need to make it a slightly thicker consistency.

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