Easter is coming up and that means Easter egg hunts, lots of family time and lots of goodies! As Easter Sunday approaches, why not spend some time baking delicious Easter jammy cookies with your child? As you prepare the ingredients for baking these easter biscuits, you’ll have a wonderful time bonding and your child will be engaged and using his or her fine motor skills to mix and measure ingredients. The egg-shaped cookies promise to be deliciously crunchy with a sweet jam filled center.
Adapted from: BBC Good Food
300 grams plain white flour (and extra for casting)
150 grams castor sugar
150 grams salted butter
1 large egg
2 tsp vanilla extract
100 grams icing sugar
400 grams apricot jam
- Mix the flour, butter and icing sugar together in a bowl. Ask your child to knead them together until the consistency is like wet sand.
- Beat in the eggs and vanilla and the allow your child to knead the mixture again for a few minutes.
- Shape the batter into a thick disc, wrap cling film around it and chill it in the fridge for 15-30 minutes.
- While it’s chilling, heat your oven to 180C/160C fan/gas 4.
- Halve the dough, dust a rolling surface with flour and roll out each halve to a one inch thickness.
- Using an egg shaped cookie cutter, cut cookies out of the dough. Use a smaller circular cookie cutter to cut holes in the middle of ¾ of the cookies – your child will enjoy doing this!
- Line two baking trays with parchment paper and bake the biscuits for 15 minutes until pale golden.
- Cool on the trays for ten minutes and then place on a wire rack.
- After the biscuits are cooled, dust the biscuits which have holes with a generous amount of icing sugar; a fun activity to hand over to your child.
- Spread jam over the biscuits without holes and then use the dusted biscuits to sandwich them.
- These are best when they’re had fresh but can be stored for a week or so!