Ingredients
175g butter, at room temperature
100g caster sugar
1 egg yolk
250g plain flour, sifted
40g ready to roll Icing
100g icing sugar, sifted
Drop yellow food colouring
Chocolate sprinkles and mini eggs
Method
- Preheat oven to 180ºC/350ºF/gas 4. Cover two baking sheets with baking paper. Put the butter and sugar in a bowl and beat with a wooden spoon. Mix in the yolk, then the flour to make a dough.
- Cover a work surface with baking paper and put the dough on top. Cover with cling film, then roll out the dough through it to the thickness of a pound coin. Remove cling film.
- Use an 6cm cutter to cut out 30 biscuits, re-rolling the dough as necessary. Put the biscuits on the baking trays. Bake for 15 mins. Leave to cool.
- Roll out the icing and cut 30 x 5cm rounds. Mix the icing sugar with a little water and colouring, and use to fix an icing round on top of each biscuit. Drizzle icing over the top and decorate with sprinkles and eggs.