A traditional Easter biscuit - pic supplied


250 g butter

200 g castor sugar

5 ml vanilla essence

2 large eggs (beaten)

480 g cake flour (sifted)

10 ml baking powder

5 ml salt

25 ml water


375 ml icing sugar

1 large egg white

4 drops lemon juice

Food colouring (your choice)

Icing decorations (your choice)


Heat the oven to 180ºC. Cream the butter and sugar until fluffy and light in colour.

Add the vanilla essence and eggs. Mix well.

Sift all the dry ingredients together and add to the creamed mixture and mix thoroughly. Add water if necessary.

With a rolling pin, roll out the batter to a thickness of 3mm and then using cookie cutters, cut out into your preferred shapes.

Place each biscuit onto a greased baking tray and bake for 8 – 10 minutes. Once baked, cool on a wire rack before icing.

For the icing: sift the icing sugar, then beat the egg white and add it to the icing sugar. Mix until a smooth semi-thick piping consistency forms. Add the lemon juice.

Spoon some white icing into a piping bag or small plastic bag and push to one corner to make a piping bag. Snip off the corner and ice the biscuits. If you would like colour, add food colouring to the remaining icing mixture and add to a different piping bag.


Decorations such as silver chocolate balls or chocolate chips etc can also be used. 

Once all the icing has set, you can stack a few of the biscuits on top of one another and tie them together with ribbon, or perhaps add them into a mason jar and finish off with ribbon and a tag that states “You’re a biscuit! Happy Easter!”