Easter Chick Biscuits

Ingredients

1/2 cup (110 g) caster sugar
1 egg
1 1/2 cups (225 g) plain flour
1 tsp vanilla bean paste
Black ready-to-roll icing, to decorate

Royal icing:

1 egg white
1 tsp lemon juice
1 1/2 cups (240 g) pure icing sugar
Yellow food colouring

Method

Preheat oven to 180 C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add the flour and vanilla. Beat until the mixture just comes together. Turn onto a floured surface and gently knead until smooth. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.

Roll out dough on a lightly floured surface until 3 mm thick. Cut egg shapes from the dough and place on the lined trays. Bake, swapping trays halfway through cooking, for 15 minutes or until light golden. Cool completely.

To make the royal icing, whisk the egg white and lemon juice in a bowl. Gradually add the icing sugar, stirring after each addition until a thick paste forms.

Use a little food colouring to tint half the icing yellow. Spread biscuits with yellow icing. Set aside to set.

Tint half of the remaining icing yellow and place in a piping bag fitted with a 1 mm plain nozzle. Pipe wings and feathers on the biscuits. Tint the remaining icing orange. Place in a clean piping bag fitted with a 1 mm plain nozzle. Pipe beaks and feet on the biscuits. Use ready-to-roll icing to make eyes. Set aside to set.

Credits: Coles

Photo Credits: Coles