Iced Easter Biscuits

Cooking time
Serves30-40 people
Iced Easter Biscuits

Get the whole family baking this Easter with these crisp vanilla biscuits. They're easy to mix and bake and fun to ice – just pick your perfect combination of colours and get creative.


  • 110g salted butter, softened
  • 110g golden caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp full cream milk
  • 200g plain flour
  • ½ tsp baking powder
  • 200g icing sugar
  • Food colourings (optional)

Prep: 30 mins + cooling | Cook: 10-15 mins

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1. Pop the butter and sugar in a large mixing bowl and beat them together with electric beaters or a wooden spoon till pale and fluffy.
2. Crack the egg into a separate bowl, add the milk and vanilla extract and whisk together. Slowly beat the egg mix into the butter and sugar, a splash at a time, till evenly combined.
3. Sift the flour and baking powder into the bowl. Add a pinch of a salt. Stir in with a wooden spoon to make a soft dough. If it seems a little sticky, add a touch more flour. Turn the dough out and gently knead into a round, then wrap in beeswax or baking paper and chill in the fridge for at least 1 hr or overnight.
4. When you're ready to bake the biscuits, preheat your oven to 180°C/Fan 160°C/Gas 4. Line two large baking trays with baking paper. Dust your work surface with flour and roll the biscuit dough out so it's around ½cm thick. Stamp out biscuits using your choice of cutters – bunnies, eggs and chicks are great for Easter. You should get 30-40 biscuits.
5. Place the biscuits on the tray, making sure there is a little gap between each one (bake the biscuits in batches, if necessary, rather than crowd them on the baking trays). Slide into the oven and bake for 12-15 mins till golden brown. Transfer the biscuits to a wire rack and let them cool completely.
6. Make the icing by mixing the icing sugar with 3-4 tbsp cold water to make a smooth, thick icing. If you want to colour the icing, you can divide it between a couple of bowls and add a few drops of food colouring to each one. Pipe, spoon or drizzle the icing onto the biscuits. Leave the icing to set, then serve. The biscuits will keep in an airtight tin for 3-4 days.
7. Flavour Swap
Instead of vanilla, add the finely grated zest of 1 lemon to the egg when you beat it, and use lemon juice instead of water to make the icing. The biscuits are also delicious drizzled with melted chocolate instead of icing.
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