Large short pastry Easter eggs

Name: Large short pastry Easter eggs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 125 g cold butter; 130 g Flour; 50 g crushed almonds; 310 g Icing sugar; 1 egg (size M); 1 pinch Ginger powder; 4-5 Tbsp Lemon juice; 7-10 Tbsp red, blue, yellow and green food colouring; 4 Freezer bag; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

125 g cold butter
130 g Flour
50 g crushed almonds
310 g Icing sugar
1 egg (size M)
1 pinch Ginger powder
4-5 Tbsp Lemon juice
7-10 Tbsp red, blue, yellow and green food colouring
4 Freezer bag
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Cut butter into cubes and knead quickly with flour, almonds, 60 g icing sugar, egg and ginger. Wrap in cling film and let it rest in the refrigerator for about 20 minutes. Roll out the dough on a floured work surface to a thickness of approx. 5 mm. Cut out Easter eggs (5 x 7 cm Ø and 8 x 10 cm Ø) and place them on 2 baking trays lined with baking paper. Knead the remaining dough, roll out again and cut out more Easter eggs until the dough is used up. Prick a hole in the upper third of the Easter eggs to be hung up. Bake the short pastry eggs in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas mark 2) for about 10 minutes until slightly brown.
2
Remove and let cool off. For the icing sieve 250 g icing sugar, mix with lemon juice and halve the mixture. Spread Easter eggs with one half and let them dry for about 15 minutes. Cut the other half of the icing in quarters, colour it with food colouring pink, light blue, light green and light yellow and put each half in 1 freezer bag. Cut off a small corner of the freezer bag. Decorate Easter eggs with the coloured glaze and let them dry for another 15 minutes
3
waiting time approx. 1 1/4 hours