Delicate and elegant, these biscuits would make the perfect gift. A great recipe for children to make for Easter
Ingredients
50 g unsalted butter
30 g icing sugar, sifted, plus extra for dusting
30 g icing sugar, sifted, plus extra for dusting
60 g plain flour
25 g ground almonds
1 medium free-range egg, yolk only
For the filling:
100 g icing sugar, sifted, plus extra for dusting
3 tsp water
50 g unsalted butter
A few drops each of pink green food colouring
You'll also need:
Flower-shaped cookie cutters
Method
Using an electric hand mixer, beat together the butter and icing sugar until creamy. Fold in the flour and almonds, then beat in the egg yolk. Use a palette knife to bring the dough together, then shape into a ball with your hands. Wrap the dough in clingfilm and chill in the fridge for 20-30 minutes.
Preheat the oven to 180°C, fan 160°C, gas 4. Line a baking tray with baking parchment.
On a work surface dusted with icing sugar, roll out the dough to a thickness of 5mm. Stamp out 24 flower-shaped biscuits using a flower-shaped cutter. Place on the baking tray and bake for 5-10 minutes. Leave to cool.
For the filling, beat together the butter and icing sugar. Divide between 2 small bowls and drop a small amount of pink food colouring into one bowl and green colouring into the other. Stir 1½ teaspoons water into each bowl.
Sandwich half the biscuits together with pink icing, and half with green icing. Dust both sides with icing sugar before serving.
Cook’s tip:
if you don’t have a flower-shaped cutter, make a stencil from a cardboard cereal box. Place it on the rolled-out dough and carefully cut around it using a sharp knife.