Food // Easter Biscuits

Happy Easter! If you haven't already had your fill of sugar, here is a recipe for delicious egg-shaped French shortbread biscuits with royal icing.

Ingredients
140g salted butter, at room temp
125g sugar
1 egg, at room temp
280g all-purpose flour

Ingredients for Royal Icing
3 pasteurized egg whites
2 tsp lemon juice
4 cups confectioners' sugar

Sprinkles for decorating

Method
Put the butter in the work bowl of a stand mixer and mix, scraping down the sides of the bowl as needed, until the butter is smooth. Add the sugar and mix and scrape until thoroughly blended into the butter. Add the egg and continue to mix, scraping the bowl as needed, until the mixture is smooth and satiny. Add the flour all at once, then pulse until the dough forms clumps.

Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. If you have the time, chill the disks until they are firm, about 4 hours. If you’re in a hurry you can pop them in the freezer for 10 minutes. 

Position the racks to divide the oven into thirds and preheat the oven to 180°C. Line two baking sheets with baking paper.

Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 4 and 7 mm thick. Using a 4-cm egg-shaped cookie cutter, cut out as many cookies as you can and place them on the lined sheets, leaving about 3 cm space between them. Gather the scraps into a disk and chill them, then roll, cut, and bake them later.

Bake the cookies for 8 to 10 minutes, or until they are set but pale. (If some of the cookies are thinner than the others, the thin ones may brown around the edges. Transfer the cookies to cooling racks to cool to room temperature.

For the Royal Icing
In the bowl of a stand mixer combine the egg whites and lemon juice. Add confectioners' sugar gradually, to flood cookies with icing use less confectioner's sugar, for piping use all the confectioner's sugar. Mix on low speed until sugar is incorporated and mixture is shiny. Add food colouring, if desired. Transfer icing to pastry bag or heavy duty storage bag and pipe as desired.


Adapted from Smitten Kitchen, via Boulangerie Poilâne, via Paris Sweets by Dorie Greenspan