This recipe for Lemon Easter Cookies – make the decorating a fun family activity


For the cookies:
100g butter
100g castor sugar
1 large egg
1 tsp vanilla extract
2½ tsp finely grated lemon zest
200g cake flour
½ tsp baking powder
cookie cutters

For the royal icing:
1 large egg white, room temperature
1 cup icing sugar
gel food colouring

For the glacé icing:
1 cup icing sugar
gel food colouring

To decorate:
assorted sprinkles, speckled eggs, chocolate chips, etc.

How to
Cream the butter and castor sugar together until combined and fluffy. Add the egg, vanilla extract and lemon zest and mix in.

Add the flour and baking powder and mix. Use your hands to bring everything together into a dough. Shape the dough into a disc, wrap in plastic and refrigerate for at least 1 hour.

Preheat your oven to 180°C. Line a baking tray with baking paper. Roll the dough out to a thickness of 3-4mm on a lightly floured surface. Cut out your shapes and arrange them on the tray. Bake the cookies for 10-12 minutes or until golden around the edges. Transfer to a cooling rack.

To make royal icing: whisk the egg white for a few seconds until foamy. Sift in half of the icing sugar and use an electric beater to mix until combined. Sift in the remaining icing sugar. Beat the mixture for 3-4 minutes until thick and glossy. Add a drop of two of gel food colouring, mix and spoon into a piping bag.

To make glacé icing: sift the icing sugar into a bowl. Add a small amount of water and mix. Continue to add a little bit of water at a time until you have a thick icing. It should be runny enough to spread but thick enough to coat the back of a spoon. Add a drop or two of gel food colouring and mix well.

Once the biscuits are completely cool decorate with the icings and sprinkles. Allow to dry before serving.

Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate

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