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SPRING recipes.
by Gill from gillyflowerjewellery.co.uk
Easter Biscuits
Pretty butter biscuits decorated cutter for sugarcraft, 10 mm
To make the biscuits:
with icing flowers, hearts and diameter
Preheat the oven to 180C / gas
mini eggs Cocktail stick
mark 4
Baking tray
Cream the butter, sugar and
Cooling rack
vanilla together in the mixing
You will need: Ingredients:
bowl
Whisk in the egg yolk
Mixing bowl 100g butter, room temperature
Sift over the flour and fold into
Small bowl 100g caster sugar
the mixture
Scales 175g plain flour
Knead lightly to form a soft
Whisk 1 egg yolk
dough
Spatula 1 tsp vanilla extract
Wrap in clingfilm and chill in the
Sieve Golden syrup
fridge for 30 minutes
Knife 30g white chocolate
Remove from the fridge and allow
Tablespoon Tube of mini eggs
to warm and soften a little
Teaspoon 100g ready-to-roll white
Lightly flour the chopping board
Rolling pin fondant icing
and rolling pin and roll the dough
Large chopping board Edible silver balls for cake
out to 5mm thick
Cookie cutter, 55 mm diameter decorating
Use the 55 mm cookie cutter to
Plain non-fluted cookie cutter, 45 Pink and yellow food colouring
stamp out 12 - 15 biscuits
mm diameter
Use the heart cookie cutter to
Heart cookie cutter, 30 mm across
stamp out at least 3 heart shaped
6-Lobed “blossom” flower cutter for
mini biscuits
sugarcraft, 23 mm diameter
Place the biscuits on a greased
Medium “blossom” flower plunger
Spring 2009 ukhandmade 
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