Easy Easter Biscuits

Delicious egg-shaped buttery biscuits are one of the Easter sweet treats I make every year. They look amazing on the Easter table and count as one of the fastest cookies to eat.

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 and ½ cups all-purpose flour (200 g)
1 and ¼ stick unsalted butter (140 g)
1 egg
½ cup powdered sugar (60 g)
½ teaspoon vanilla paste or vanilla essence

For finishing:

2 Tablespoons icing sugar
½ cup jam strawberry or apricot

Instructions

Mix the dry ingredients, meaning the flour and powdered sugar. Sift the mixture onto work surface, making a well in the middle.
Carefully crack a whole egg into the well. Add vanilla paste and cold butter cut into smaller pieces.
Using your fingertips, quickly work into a soft but stiff dough that holds together. If the dough is too sticky, add a little flour. Do not knead it too long! Wrap the ball of dough in cling film and put it in the fridge to rest for at least two hours, better yet overnight.
Let the rested dough sit at room temperature for about 15 minutes to get it softer. 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 them in half. From one half, cut out a circle 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 a baking sheet, leaving a little space between them. Preheat oven to 340°F (170°C). Place the baking sheet on a wire rack in the center of the oven. Bake for about 8 minutes, until the surface is light brown.
Once the biscuits have cooled, fill a full piece with jam or marmalade, stirred in a small bowl. Dust the part with the hole (tops of the biscuits) with icing sugar and carefully place it on the bottom piece with jam.

Notes

Makes 16 biscuits.
IMPORTANT TIP: Put the dough you are not working with in the fridge. If the dough sticks when rolled 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 delicious spice to the biscuits.
SERVING: Serve the Easter biscuits immediately. They are fragile on the first day but soften the next 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.

Nutrition