Easter biscuits

Make these clever broken egg-shaped biscuits with an oval cookie cutter and a sharp knife
Easter biscuits
  • Rating:
  • Serves: Makes 20 biscuits
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 325 g plain flour, plus extra for dusting
  • 200 g salted butter, chilled and chopped
  • 125 g soft brown sugar
  • 1 lemon, zested
  • 2 egg yolks
  • icing sugar, for dusting


1. Preheat the oven to 180C/160C fan/gas 4 and butter a baking sheet.

2. Using a food processor, whizz the flour and butter to breadcrumbs then add the sugar, lemon zest and egg yolks and process to make a dough.

3. Roll the dough out onto a floured work surface until it is 5mm thick and cut out using an oval-shaped cookie cutter. Using a sharp knife, cut a zig-zag near the top and split into two biscuits to create the broken egg effect.

4. Transfer onto the baking sheet and cook for 15-20 minutes, or until golden.

5. Leave to cool completely on a wire rack. Sprinkle with icing sugar to decorate.

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