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Baking Recipe Royal Pastry Chef's Spiced Easter Biscuits - April/May 23

Royal Pastry Chef’s Spiced Easter Biscuits

Back in 2020, Queen Elizabeth’s royal pastry chefs released the family’s sacred ‘Spiced Easter Biscuits’ recipe. What better way to honour her late Majesty, than by baking these delightful and delicious Easter treats?

For the biscuit base:

350g plain flour
5g bicarbonate of soda
10g ground ginger
5g cinnamon
125g unsalted butter, diced
175g light soft brown sugar
1 egg
60g golden syrup

For the icing:

2 egg whites
600g icing sugar
Food colouring of your choice

1   Preheat the oven to 170°C/340°F/gas mark 3 then mix together the flour, bicarbonate of soda and spices in a bowl. Add the diced butter and mix until it reaches a crumb-like texture.

2   Add the sugar, then once combined add the egg and golden syrup. Mix until a dough is formed.

3    Roll the dough to a thickness of 5mm then use biscuit cutters to cut into desired shapes such as Easter eggs, chicks or bunnies. Place the biscuits on a non-stick mat or baking paper and bake on the middle shelf for 12-15 minutes until they are golden in colour. Leave biscuits to cool completely before decorating.

 Add 1 egg white to 600g of icing sugar and beat until smooth. Add food colouring if required. Spoon mixture into a piping bag - the icing should pipe smoothly and be able to hold when piped as a line – and pipe around the edge of the biscuits. To cover all the biscuits with icing add extra egg white to thin the mixture. Decorate and enjoy!

Top Tip

If you don’t have biscuit cutters in the shapes you require, simply draw or print the ones you need and cut out the dough around them.