Easy Easter Biscuits
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Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 18 mins
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Servings
16 biscuits
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Calories
159 kcal
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Course
Baked Goods
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Cuisine
Czech
Easy Easter Biscuits
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Every year, I bake delightful egg-shaped buttery biscuits as one of my favorite Easter treats. They not only look stunning on the Easter table but are also incredibly popular and disappear quickly!
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Ingredients
Shortbread dough:
- 1 ½ cups all-purpose flour
- 1 ¼ tick unsalted butter cold, cut into pieces
- 1 egg
- ½ cup powdered sugar
- ½ teaspoon vanilla paste (or vanilla essence)
For finishing:
- 2 Tablespoons powdered sugar
- ⅓ cup jam strawberry or apricot
Instructions
- Mix the dry ingredients, which include 1 ½ cups all-purpose flour and ½ cup powdered sugar. Sift the mixture onto your work surface, creating a well in the center.
- Carefully crack 1 egg into the well. Add ½ teaspoon vanilla paste and 1 ¼ stick unsalted butter cut into small pieces.
- Using your fingertips, quickly work the mixture into a soft yet firm dough that holds together. If the dough is too sticky, add a little flour. Be careful not to knead it for too long! Wrap the ball of dough in cling film and refrigerate for at least two hours, or preferably overnight.
- Let the rested dough sit at room temperature for about 15 minutes to soften. On a lightly floured work surface, roll out the dough to a thickness of ⅛ inch (about 3 mm). Using a cookie cutter, cut out egg shapes about 3 inches (7.5 cm) in size. Divide the shapes in half. From one half, cut out a hole about 1 inch (2.5 cm) in diameter.
- Grease the surface of a flat-bottomed baking sheet with a little butter. Using a flat knife, transfer the biscuits to the baking sheet, leaving some space between them. Preheat the oven to 340 °F. Place the baking sheet on a wire rack in the center of the oven and bake for 8 minutes, or until the biscuit surfaces are light brown.
- Once the biscuits have cooled, spread ⅓ cup jam on the whole pieces. Dust the tops (the pieces with the holes) with 2 Tablespoons powdered sugar. Carefully place them on the bottom pieces with the jam.
Notes
- SERVING:
- STORAGE:
- The basic recipe makes 16 biscuits.
- IMPORTANT TIP: Keep the dough you are not working with in the fridge. If the dough sticks while rolling it out, place it between two baking sheets.
- Add one teaspoon of freshly grated orange or lemon zest to the dough. The citrus rind adds a delightful flavor to the biscuits.
- SERVING: Serve the Easter biscuits immediately. They are fragile on the first day but will soften in the following days.
- STORAGE: If you have any biscuits left over, place them in an airtight tin and store them in a cool, dry place. They will keep for up to a month when stored this way.
Nutrition Information
Show Details
Calories
159kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
9mg
(0%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
237IU
(5%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16biscuits
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 9mg | 0% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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