Cute cookies that the kids will love to make - and take no time to bake!
(10 votes)
Cook: 1 Hour 20 Mins
Serves: 20
Price: 14p per serving
Nutritional Information
Each 47g serving contains
Energy
829kj
198kcal
829kj
198kcal
10%
Fat
8.3g
8.3g
Med
12%
12%
Saturates
4.9g
4.9g
Med
25%
25%
Sugars
20.6g
20.6g
High
23%
23%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1763kj/421kcal
Typical energy values per 100g:
1763kj/421kcal
Ingredients
150g butter, softened
100g caster sugar
1 unwaxed lemon, finely grated zest of
2 large free-range egg yolks
225g plain flour, plus extra for rolling out
50g currants
200g royal icing sugar
40 sugar-coated mini eggs
Method
1
This recipe is part of our 'cooking with kids' feature and has instructions for children.
2
Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Put the butter, caster sugar and lemon zest in a large bowl and mix with a wooden spoon.
3
Stir in the yolks, sift in the flour and add the currants. Mix until clumps form, then make into a large lump with your hands.
4
Lightly flour a rolling pin and work surface. Roll dough to the thickness of £1 coin. Cut into biscuits and put on a baking tray.
5
Ask an adult to put the biscuits into the oven for 12 minutes. Take out and leave to cool.
6
Mix the icing sugar with 2 tablespoons water. Spoon on to biscuits and decorate with eggs.