Easter Chick Biscuits Recipe
We’ve teamed up with Hungry Little Bakers to bring you these super-cute Easter Chick Biscuits. These lower sugar biscuits are so fun to make with little chefs, and guaranteed to bring a smile to everyone's faces.
Prep time
30 mins
Cook time
15mins
Serves
8
Difficulty
Easy
- 200g plain flour
- 150g soft butter
- 50g caster sugar
- 50g icing sugar
- 50g cream cheese
- Desiccated coconut
- A drop of yellow food colouring
- Chocolate chips
- Dried apricot, chopped into triangles (or orange fondant)
-
Preheat oven to 180c. Ask your little one to mix the pre-weighed caster sugar and butter together in a bowl. Add the flour and mix thoroughly. Use hands to squish into a ball. Wrap in clingfilm and pop into the fridge for 20min.
-
Ask your helpers to sprinkle flour on the work surface. Roll out the dough. Use cookie cutters to create the biscuits. Place on a greased baking tray and bake for 12-15min until golden brown. Let them cool completely before decorating.
-
To make the buttercream, sieve the icing sugar into a bowl and mix with the cream cheese. In a separate bowl, add a few splashes of food colouring to the desiccated coconut
-
Let little ones enjoy spooning the icing onto the biscuits, then sprinkling the desiccated coconut over the top. Let them stick on the chocolate chip eyes and orange beaks!
-
*Keep in an airtight tin. Due to the reduced amount of sugar, these biscuits tend to go a little soft after 3 days...so enjoy them fresh!*
For more yummy recipes to cook with little chefs visit @hungry_little_bakers and @littledish on Instagram.
