These jammy easter egg biscuits are super easy to make with the little ones and they make a change from eating chocolate! Mix it up and use any Easter themed cutter you have and fill with your favourite jam or curd to finish.

Ready in: 1 hour

Makes: 10

Ingredients

100g unsalted butter, softened
100g caster sugar
200g plain flour
Zest of 1 lemon
1 ½ tbsp full fat milk
100g your favourite jam or curd

Method

1. Preheat the oven to 180C. Line two large baking trays with paper.

2. Tip the softened butter and sugar into a large mixing bowl and beat with an electric whisk until smooth. Add the flour, lemon zest and milk and mix again until you have a smooth dough.

3. Get two sheets of baking paper and place the dough in between them. Roll out the dough until it is 3mm thick. Remove the top piece of paper and used an egg shaped cutter to cut 20 shapes, re-rolling the dough if required. Place half the eggs onto one of the lined baking trays. These will be the bottom of the biscuits. Use another cutter to cut a hole in the bottom centre of the remaining biscuits. Place the eggs with the cut out centre onto the other baking tray. Note – if you don’t have an easter egg cutter, you can use any shape or animal cutter.

4. Bake in the oven for 12 minutes, or until golden brown at the edges. The biscuits with the holes will likely take a little less time.

5. Leave to cool on the tray for a couple of minutes then transfer to a wire rack to cool completely.

6. Once cooled, sift a little icing sugar over the biscuits with the holes. Spread around 1 tsp of your preferred jam or curd onto the whole biscuits. Place the cut out biscuit on top so that the jam or curd comes through the hole slightly. Serve immediately or store in a biscuit tin.