Iced Easter biscuits

Categories: April

Ingredients

• 1 x basic lemon biscuit dough recipe
• 250g fondant icing sugar
• 80g Smarties

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Roll out half the chilled lemon biscuit dough between 2 sheets of baking paper to 5mm thickness, then peel off the top sheet of baking paper.

3. Take a 7.5cm round fluted metal cutter and stamp 5 shapes into the dough, then carefully lift away the dough around the shapes, leaving the 5 cookies still on the baking paper. Carefully lift the baking paper onto a firm baking sheet.

4. Re-roll the trimmings with the remaining half of dough between 2 sheets of baking paper as before, and stamp out more shapes, putting the biscuits on a second baking sheet. Bake the biscuits for 12-15 minutes, until firm and pale golden. Cool on the baking sheet for 5 minutes, then use a palette knife to transfer to a wire rack and cool completely.
5. Rest a sieve over a bowl, add some of the fondant icing sugar and use a spoon to press it through the sieve. Continue until all of the icing is sieved. Add 2 tablespoons of cold water and stir until the icing is smooth. Spoon the icing over each biscuit to cover, then press 8 Smarties onto the top of each to decorate. Allow the icing to set before eating.

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