Easter biscuits

 Makes approximately 24 biscuits

You can't beat a bit of Easter baking with the children. These biscuits are super simple to make and the dough keeps in the fridge really well too. What shapes you make and whether you ice them or not is completely up to you. As you can see, my icing techniques are far from advanced! ;-) They taste great though!


300g plain flour

150g caster sugar

250g soft butter

1 free range Glenballyeamon egg yolk

2 tsp vanilla

0.5 tsp salt


Cream the butter and sugar in a mixer then add the egg yolk and vanilla before beating together. 

Finally, add the flour and salt and combine until you have a smooth ball of dough. 

Wrap the dough in clingfilm and chill in the fridge for half an hour. 

Heat the oven to 180 degrees and prepare some trays with greaseproof paper. 

Split the dough into two halves if you don't need to make the full batch now. The other half will keep nicely in the fridge for a day or two. 

Roll the dough with a little flour to about 0.5cm thickness. 

Cut out the biscuit shapes and place them on the trays with plenty of room around each one. 

Bake the biscuits for approximately 12 minutes. 

Allow to cool for 5 minutes on the the trays then transfer to a wire rack to cool completely.

If icing is your thing go ahead and ice the biscuits once they're cool. Happy Easter!



Easter biscuits with Glenballyeamon free range eggs. 


Easter biscuits with Glenballyeamon free range eggs.