Easter magic – Iced Biscuits

Ice Ice baby! Budding junior chef Emily (10 years) from Half Moon Bay had fun baking and decorating colourful iced biscuits
What better way to celebrate Easter than have our junior home cooks with flour power create some Easter treats? Young chefs share their favourite recipe with a taste of deliciousness.

Ingredients

  • 125g butter
  • 1/2 cup Chelsea sugar
  • 1 tbsp Chelsea golden syrup
  • 1 tbsp Meadow Fresh milk
  • 1 1/2 cups Edmonds Standard Grade Flour
  • 1 tsp Edmonds Baking Soda

Method

Preheat the oven to 180°C. Line a baking tray with baking paper.

Combine the butter, sugar, golden syrup and milk in a saucepan over a medium heat. Heat until the butter is melted and the mixture is almost boiling, stirring constantly.

Remove from the heat and allow the mixture to cool to lukewarm. Sift the flour and baking soda together, add to the cooled mixture and stir well.

Roll tablespoonful of the mixture into balls, place on the prepared tray and press down with a floured fork.

Bake for 15–20 minutes or until golden brown. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

For icing, use Chelsea icing sugar with one tsp butter and hot water with food colouring of choice and sprinkles on the top.