Colourful shortbread biscuits for Easter

Name: Colourful shortbread biscuits for Easter
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 45
Ingredients: 250 g Flour; 1 yesterday Tsp. Baking Powder; 75 g Sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 125 g Butter; 500 g Icing sugar; 7 TABLESPOONS Lemon juice; 7-10 Tbsp red, yellow, green and blue food colouring; 7-10 Tbsp Sugar flowers, hearts and colourful sugar pearls; 7-10 Tbsp Flour; baking paper; 5 Freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 45

250 g Flour
1 yesterday Tsp. Baking Powder
75 g Sugar
1 egg (size M)
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
125 g Butter
500 g Icing sugar
7 TABLESPOONS Lemon juice
7-10 Tbsp red, yellow, green and blue food colouring
7-10 Tbsp Sugar flowers, hearts and colourful sugar pearls
7-10 Tbsp Flour
baking paper
5 Freezer bag

Directions

1
Put flour, baking powder, sugar, egg, lemon zest and salt into a mixing bowl. Dice cold butter, add and knead to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Roll out the dough on a floured work surface and cut out about 45 biscuits (10 eggs: 5 x 7 cm, 12 chicks: 4 x 7 cm, 8 flowers: 5 x 8 cm, 8 sheep: 5 x 7.5 cm, 7 rabbits: 8 x 3.5 cm). Spread on 2-3 baking trays lined with baking paper and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C gas: level 3) one after the other for about 8 minutes. Let them cool down.
2
Mix icing sugar, lemon juice and 1-2 tbsp. warm water to a thick, smooth glaze. Fifth the icing and colour in pink, yellow, light blue and light green. Leave 1 part white. Put some of the icing in each freezer bag and cut off 1 small corner. Paint each biscuit with one icing colour, let it dry a little, then decorate with a different coloured icing, sugar flowers, hearts and pearls.
3
Waiting time approx. 30 minutes