T
hese fully hand-decorated
Easter biscuits are a
fabulous way to showcase
your skill and creativity.
Cute, fresh, fun and frivolous, they
bring joy and a sunny smile to your
Easter table. They can be presented
individually as gifts or even made into
an Easter wreath.Hand-decorated
Easter biscuits
MAKES 30-40
1 quantity of Easter biscuits (see
recipe, left)
For the decorations
coloured sugarpaste (allow
30g (1¼oz) per biscuit)
royal icing in different colours
sugar flowers (optional)
colour dusts mixed with a little
rejuvenator spirit or cooled, boiled
water, for painting (optional)
yellow coloured gum paste
To decorate the biscuits
1 Once the biscuits are cool, roll out
different colours of sugarpaste. Cut out
shapes using the same cutters as you
used for the biscuits.
2 Dot royal icing on the biscuits and fix
the sugarpaste cut-outs in position.
3 Add extra coloured hand-piped
pearls around the edge of the biscuits
using a No.2 nozzle and your chosen
coloured royal icing.
4 For the daisies – pipe a series of
white pearls joined together with a
yellow centre.
5 For the chicks – pipe the eyes and
feet with black royal icing and add a
hand-piped orange beak.
6 For the swirls – starting at the centre
of the biscuit, with one colour, hand
pipe a thick swirl to the outer edge. Fill
between with a second swirl in a
contrasting colour.
7 For the daffodils – hand mould the
daffodils from yellow coloured
gum paste using a daffodil cutter.
Leave to dry overnight. Blend the colour
dusts with the rejuvenator spirit or
water and brush long leaves and stems
onto the biscuit. Fix the daffodils in
position with royal icing.
8 For the buttercups – make tiny
yellow 3-petal bud flowers from
sugarpaste and leave to firm. Pipe3 green leaves using a leaf-nozzle
and position the flowers in the centre.
The biscuits will keep for up to 14 days
once decorated if they are stored
in a cake box or lightly sealed container.WWW.FOODHEAVENMAG.COM APRIL baking heaven 37
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