Chick Bics!
Colourful and cute, these delicious Easter biscuits won’t last long!
Preparation time: 30min
Cooking time: 9-10min
Makes: 24
How to make Easter biscuits:
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Line 2 large baking trays with baking parchment.
- Place the flour, bicarbonate of soda and ginger in a large bowl. Add the Stork and rub in with your fingertips until it resembles breadcrumbs.
- Mix the egg and syrup, pour this into the flour and mix to give a soft dough. Roll out onto a floured surface to 0.5cm thick and, using a 6cm round cutter, cut out 24 rounds. Place on the trays leaving space between them. Bake for 9-10min or until golden. Cool on a wire rack.
- Sift the icing sugar into a large bowl and add 2-3tbsp water until you get a smooth mixture that is thick but just pourable. Reserve 2tbsp in a small bowl and set aside. In a separate bowl add ½tbsp icing and add a little black colouring. Finally, reserve 1tbsp icing and add a little orange colouring. Place all these in 3 separate plastic piping bags until required. Add yellow colouring to the remaining icing.
- Spread the yellow icing over the biscuits up to the edge and allow to dry completely. Pipe pea-sized circles for eyes with the white icing and fill in the centre. Using the orange icing, pipe beaks and 3 small lines at the bottom for feet and allow to dry. Make dots in the centre for the eyeballs with the black icing to finish.
