Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Easter chick Biscuits
Cute little Easter chick cookies - simple to make and great to keep little hands busy - be creative with your own topping ideas!
-
Cook: 10 mins
Prep: 5 mins - 12 biscuits
- Easy
- Suitable for home freezing
Go back
Easter chick Biscuits
Cute little Easter chick cookies - simple to make and great to keep little hands busy - be creative with your own topping ideas!
-
Cook: 10 mins
Prep: 5 mins - 12 biscuits
- Easy
- Suitable for home freezing
Ingredients
| 100g butter | |
| 100g soft brown sugar | |
| 1tsp vanilla essence | |
| 1 medium egg, beaten | |
| 200g Juvela Gluten Free Fibre Mix | |
| 1tsp xanthan gum |
Method
- Cream together the butter, sugar and vanilla essence.
- Beat in the egg with the Fibre Mix and bring together to form a dough. Knead lightly until smooth on a surface lightly dusted with Fibre Mix.
- Cut out into egg shapes (or circles and then form egg sheps with your hands) using a pastry/cookie cutter and place well apart on a lightly greased baking tray. Pop in the fridge for 30-60minutes to chill the dough.
- Bake in a preheated oven (190°C/170°Fan/375°F/Gas Mark 5) for 15-20 minutes until golden brown. Allow to cool slightly before moving.
- To decorate, use ready to roll icing – for the chicks, use ready to roll white and yellow and use your fingers to shape into egg shells and chicks, then shape circles of white icing for eyes, a spot of black icing, writing icing or sprinkles, and draw a triangle for the nose with writing icing. You could also decorate biscuits with pretty colourful patterns of your choice!
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