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Brentwood and Billericay

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enjoy... Easter Cookies



.Not Suitable for freezing




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


  • 350g Plain Flour
  • 100g Self-Raising Flour
  • 125g Granulated Sugar
  • 125g Salted Butter
  • 140g Golden Sy1rup
  • 1 Egg Lightly Beaten
  • Royal Icing, Food Colouring and edible decorations


  1. Put both types of flour into a large bowl with the granulated sugar
  2. Add the butter and by using your fingertips rub together the ingredients until the mixture resembles fine breadcrumbs
  3. Once the butter is evenly mixed, make a well in the middle and add the syrup and beaten egg
  4. Mix in well and make sure you draw in all the flour left on the sides of the bowl and stop as soon as it has formed a ball
  5. Place the dough onto a clean work surface, split into two and squash the dough into two even flat discs
  6. Roll out the dough evenly and cut out some shapes with cookie cutters
  7. Leave to chill in the fridge for 15 minutes while the oven heats up at Gas Mark 4/180 degrees
  8. Place your cookie shapes onto a baking tray with enough room so they can spread slightly, cook for 14-18 minutes until golden brown around the edges and leave to cool
  9. Make some white Royal icing, put into a piping bag with a writing nozzel, outline your cookies, leave to dry, this will 'hold-in' your coloured icing
  10.  With the remaining Royal Icing, divide up and add food gel colouring, mix well, pour into some plastic bottles with nozzles. On your cooled/dried cookies squeeze your chosen colours onto the biscuits, finish off with some edible decorations.  Try not to put too much icing on as it will overflow!
  11. Leave to dry - enjoy...!

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