Hang these biscuits on a few twigs in a bucket or jug for an Easter Day table decoration, then tuck in at tea-time.
Ingredients
- 1 x basic lemon biscuit dough recipe
- 12 yellow or green boiled sweets (each about 25mm wide)
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Roll out half of the chilled lemon biscuit dough between 2 sheets of baking paper to 3mm thickness, then peel off the top sheet of baking paper.
- 2. Stamp 6 flower shapes or rounds, then carefully lift away the dough around the shapes, leaving the 6 cookies still on the paper. Carefully lift the baking paper onto a baking sheet. Re-roll the trimmings with the remaining half of dough between sheets of baking paper and stamp more shapes, putting the biscuits on a second baking sheet.
- 3. Use a metal skewer to make small holes in each biscuit near the top edge, wiggling the skewer slightly until the holes are about 3mm wide. Using a small knife, cut a hole in the centre of each biscuit about the size of the sweet (the sweets will expand to fill the holes when they are in the oven). Discard the doughy centres, then pop a sweet into each hole. Bake the biscuits for 12-15 minutes, until firm and pale golden. Cool on the baking sheet for 5 minutes, then, using a palette knife, transfer the biscuits to a wire rack to cool completely.
- 4. Thread a piece of raffia into the holes, secure with a knot and hang from the twigs in a bucket or jug.
Chef's tip
You'll need to make the basic lemon biscuit dough first - see recipe for details. You’ll also need 12 x 10cm lengths of raffia to hang them up, plus a six-petal flower biscuit cutter (available from kitchenware shops) or use a 10cm round cookie cutter.