Easter 'egg' biscuits

    57 min

    Use an oval or round shaped biscuit cutter to create these 'egg' biscuits and fill with apricot jam to look like a yolk. The biscuits are actually egg free and they contain very little sugar except for the jam so you don't have to feel guilty if the kids want to eat them for breakfast!

    4 people made this

    Serves: 12 

    • For the biscuits
    • 100g quark or Greek yoghurt
    • 2 tablespoons milk
    • 2 tablespoons vegetable oil
    • 2 tablespoons caster sugar
    • 1 pinch salt
    • 170g plain flour
    • 1 teaspoon baking powder
    • For filling and decorating
    • 1/2 (370g) jar apricot jam, strained through a fine sieve
    • icing sugar

    Prep:45min  ›  Cook:12min  ›  Ready in:57min 

    1. Preheat the oven to 190 C / Gas 5. Line 1 to 2 baking trays with baking parchment.
    2. Add the ingredients for the biscuits in large bowl. Stir with a cooking spoon until it all holds together. Turn out on a clean work surface and knead until smooth.
    3. Roll out the dough about 3mm thick and cut out biscuits with an egg shaped biscuit cutter. You need an even number of biscuits as they will be sandwiched together.
    4. On half of the biscuits, cut out a small hole in the middle, about 1.5cm in diameter.
    5. Place all the biscuits on the baking trays with at least 1cm distance between each.
    6. Bake in the preheated oven until lightly coloured, about 10 to 12 minutes.
    7. Let cool on wire racks. Spread the intact biscuits with a thin layer of jam, then top with a biscuit that has a hole. Dust the biscuits with icing sugar.
    8. Using a small sandwich plastic bag of which you cut off a tiny corner, pipe more jam in the holes, just to fill them; do not overfill.

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