Hands-on time: 60mins
Cooking time: 12min
- 75g (3oz unsalted butter, softened, plus extra to grease
- 100g (3.5oz) caster sugar
- 40g (1.5oz) condensed milk
- I medium egg, beaten
- Finely grated zest of ½ orange or lemon
- ½ tsp baking powder
- 200g (7oz) plain flour, plus extra to dust
For the icing:
- 100g (3.5oz) icing sugar
- Food colouring pastes
- Ribbon, to decorate
- Put butter, sugar and condensed milk into a large bowl. Mix with a wooden spoon until pale and fluffy. Next, beat in the egg a little at a time, then add the zest, followed by the baking powder, flour and a pinch of salt. Bring together with your hands, then wrap in cling film and chill for 30mins.
- Lightly grease two large baking sheets with butter. Lightly flour a work surface and roll out the dough to 5mm thick. Stamp out Easter trimmings, re-rolling the trimmings.
- Arrange the biscuits on the prepared sheets. If you later want to thread a ribbon through the top, make a 5mm hole in each biscuit with a skewer. Chill for 15 mins.
- Preheat the oven to 180 degrees (160 degrees fan) mark 4. Bake the biscuits for 12-12 mins until lightly golden. Loosen with a palette knife, then transfer them to a wire rack to cool completely
- For the icing, sift icing sugar into a bowl and add just enough water to make a thick spreadable paste. Divide among small bowls and add colouring to each as needed. Pipe or spread over the biscuits and leave to set. If you like, you can thread ribbons through the biscuits and hang them up.
Courtesy of The Good Housekeeping Institute Cookery School