A superbly chocolatey and easy Easter biscuit recipe (with icing hack)

A superbly chocolatey and easy Easter biscuit recipe (with icing hack)

Wednesday is the day I cook with the kids. The children bundle home after school and we get messy in the kitchen. This time I wanted to make Easter biscuits. Specifically, I wanted to make chocolate Easter biscuits to get us in the mood for the onslaught of Easter chocolate. All I needed was an easy Easter biscuit recipe.

I wanted to find a really good Easter biscuit recipe. A recipe that didn’t result in overly dry biscuits or biscuits that once in the oven didn’t acquire a life of their own and grow into a giant biscuit blob.

I needed a recipe that didn’t require popping in the fridge for an hour.

Let’s face it, cooking with children demands instant gratification. We make biscuits, we bake biscuits, we eat biscuits.

I spent most of the week hunting around for an easy Easter biscuit recipe.

And finally, the recipe I chose was from Biscuiteers.

Biscuiteers Easter chocolate biscuit recipe

275g plain flour

100g self-raising flour

75g good quality cocoa powder

125g granulated sugar

125g salted butter, diced

125g golden syrup

1 large egg, lightly beaten

And then just follow these simple steps….

  • Preheat the oven to 170c/350f/gas mark 4 before you begin
  • Sift the flours and cocoa together into a mixing bowl, add the sugar and mix well. Add the butter.
  • Using just the tips of your fingers, rub together the ingredients until the mixture resembles fine breadcrumbs
  • When all the butter is evenly mixed in, make a well in the centre and add the syrup and the egg.
  • Mix well, drawing in any of the flour left at the sides of the bowl and stop as soon as a ball has formed
  • Place the dough onto your clean worktop. Divide into two and squash the dough into two even-sized flat discs. Cover and chill until ready to use, or roll out immediately and use biscuit cutters to cut into your desired shapes
  • Place on baking parchment on a baking tray.
  • Bake in the oven for 14-18 minutes until golden brown
  • Remove the trays from the oven and transfer the whole sheet of parchment to a cooling rack
  • Leave to totally cool before starting to ice

A superbly chocolatey and easy Easter biscuit recipe

What I love about this recipe is that the biscuits retain their shape in the oven. No blobby biscuits with the Biscuiteers.

This easy Easter biscuit recipe produced biscuits that are firm, but not brittle, with a good bite and these biscuits were just screaming to be dunked into a cup of steaming tea.

And now for the Easter biscuit icing hack

Now I wish I could say I knew how to use royal icing, but I don’t.

And my first attempt resulted in insipid dribbly icing that ran off the biscuits.

In my mind, I was going to make biscuit-like Faberge eggs with pastel shades of royal icing, adorned with silver sugar balls and edible glitter.

And all I ended up with was cleaning up a sticky mess of icing and a throwing out a bunch of ruined biscuits.

But then. In the back of the cupboard, I found a tube of white chocolate icing, Choco Writers chocolate writing pen. It’s less just a few quid in most supermarkets.

And tell you what it looks pretty fantastic against the backdrop of the chocolate biscuit. And I rather like my Jackson Pollock effort! And with shop bought sprinkles and stars to add a bit of colour sparkle and colour,  – et voila! A plate of delicious, beautifully decorated Easter biscuits.

Biscuiteers the biscuit boutique

Biscuiteers is a biscuit boutique and icing cafe based in London. They sell the most adorable and chic iced biscuits (note to self for Mothers Day). As well as an amazing array of biscuits, you can host parties where you can learn to ice biscuits while drinking prosecco.

And their blog is jam-packed full of recipes and icing tutorials.

And check out their fabulous new book: Biscuiteers Book Of Iced Gifts

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This post contains affiliate links. The recipe re-produced with the kind permission from Biscuiteers

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