Just when you think you’ve seen enough chocolate for one weekend, a plate full of egg shaped bickies are still the perfect afternoon tea!
I’m no cookie decorator, but these chocolate icing covered speckled Easter egg cookies are easily achieved in your own kitchen – and with a little piping practise, they’re picture perfect.
- Prep time : 1 hr 15 mins
- Cooking time : 10 mins
Speckled Easter egg cookies ingredients
- For the cookies:
- 125g butter
- 1 cup caster sugar
- 2 cups plain flour
- 1 egg
- 3 tablespoons good quality cocoa
- For the royal icing:
- 2 egg whites
- 2 teaspoons lemon juice
- 3 cups + 2 tablespoons sifted icing sugar
- food colouring
- piping bags, piping tip, egg shaped cookie cutter, new toothbrush
- FOR THE COOKIES:
- In a food processor or electric mixer, place the butter and sugar in the bowl and blitz for around 10 seconds until it has creamed together.
- Add the flour, egg and cocoa to the bowl and blitz until the mixture resembles fine bread crumbs and just starts to stick together.
- Turn the mix out onto a lightly floured bench. Bring together in a disc shape, wrap in cling film and refrigerate for an hour.
- Meanwhile, preheat the oven to 180°C. Line two trays with baking paper.
- Split the disc in half. Working with one half at a time, on a lightly floured bench roll the dough out until around 5mm – 1cm thick. Carefully cut shapes with your cookie cutter and place on prepared trays.
- Cooking time will depend on the size of your biscuit. Typically biscuits will need somewhere between 5 to 10 minutes. They’re done when they start to darken on the edges. Just keep an eye on them! Let cool completely on a wire rack.
- FOR THE ROYAL ICING:
- Whisk together the egg whites and lemon juice.
- Gradually add the sifted icing sugar and whisk until combined and smooth.
- Divide the royal icing mixture between two bowls and colour accordingly. Add enough water to each (teaspoon by teaspoon) to get a near ‘flooding’ consistency. (See note.)
- Fill your piping bags, fitted with a tip and begin piping egg shapes on to the surface of your biscuit. Be careful not to put your finger in the piped icing when moving biscuits (easier said than done). Let dry on a rack for at least an hour so it can harden.
- To make the speckle, in a small bowl combine the two tablespoons of icing sugar, a squirt of food colouring and a little water. You’re looking for quite a thin consistency. Dip your clean, preferably new toothbrush in and running your finger along the bristles, flick specks of icing on to the biscuits. Leave to dry, then enjoy!
- ‘Flooding consistency’: This is a thinner, runnier icing that fills in (or ‘floods’) an area.
- Note for beginner icers! Persevere during the icing steps of these biscuits – remain strong through the shaky first half a dozen while you get your technique right and I promise they’ll come together in the end. And remember, even the less than perfect looking biscuits will taste delicious!
- This cookie dough comes together really easily in a food processor, or you could also use an electric mixer.
Browse our recipe section for more great meals and treats to try.