Easy Easter Biscuits

Every year, I bake delightful egg-shaped buttery biscuits as one of my favorite Easter treats. They not only look stunning on the Easter table but are also incredibly popular and disappear quickly!

Course cookies

Cuisine Czech

Keyword Easter recipes, Shortbread cookies

Prep Time 10

Cook Time 8

Resting time 2

Total Time 2 18

Servings biscuits

Calories 159kcal

Author Petra Kupská

Ingredients

Shortbread dough:

1 ½ cups all-purpose flour
1 ¼ stick unsalted butter cold, cut into pieces
1 egg
½ cup powdered sugar
½ teaspoon vanilla paste (or vanilla essence)

For finishing:

2 Tablespoons powdered sugar
⅓ cup jam strawberry or apricot

Cups - Metric

Instructions

Mix the dry ingredients, which include 1 ½ cups all-purpose flour and ½ cup powdered sugar. Sift the mixture onto your work surface, creating a well in the center.
Carefully crack 1 egg into the well. Add ½ teaspoon vanilla paste and 1 ¼ stick unsalted butter cut into small pieces.
Using your fingertips, quickly work the mixture into a soft yet firm dough that holds together. If the dough is too sticky, add a little flour. Be careful not to knead it for too long! Wrap the ball of dough in cling film and refrigerate for at least two hours, or preferably overnight.
Let the rested dough sit at room temperature for about 15 minutes to soften. On a lightly floured work surface, roll out the dough to a thickness of ⅛ inch (about 3 mm). Using a cookie cutter, cut out egg shapes about 3 inches (7.5 cm) in size. Divide the shapes in half. From one half, cut out a hole about 1 inch (2.5 cm) in diameter.
Grease the surface of a flat-bottomed baking sheet with a little butter. Using a flat knife, transfer the biscuits to the baking sheet, leaving some space between them. Preheat the oven to 340 °F. Place the baking sheet on a wire rack in the center of the oven and bake for 8 minutes, or until the biscuit surfaces are light brown.
Once the biscuits have cooled, spread ⅓ cup jam on the whole pieces. Dust the tops (the pieces with the holes) with 2 Tablespoons powdered sugar. Carefully place them on the bottom pieces with the jam.

Notes

The basic recipe makes 16 biscuits.
IMPORTANT TIP: Keep the dough you are not working with in the fridge. If the dough sticks while rolling it out, place it between two baking sheets.
Add one teaspoon of freshly grated orange or lemon zest to the dough. The citrus rind adds a delightful flavor to the biscuits.
SERVING: Serve the Easter biscuits immediately. They are fragile on the first day but will soften in the following days.
STORAGE: If you have any biscuits left over, place them in an airtight tin and store them in a cool, dry place. They will keep for up to a month when stored this way.

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