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Lemon and White Chocolate Easter Egg Biscuits

14 pieces
Easy
90 minutes
Celebrate this Easter with our lemon and white chocolate egg biscuits! Have lots of fun decorating with fondant and colourful sprinkles.
These lovely treats are sure to impress. They can be the perfect gift to share with your family and friends.
Recipe Ingredients
How to Prepare
Tips
Your biscuits will keep for up to 2 weeks stored in an airtight container at room temperature. You can also freeze your undecorated biscuits for up to 3 months, leave to defrost at room temperature before decorating.
Tips
To decorate these biscuits why not use our Dr. Oetker Soft Fondant White Icing and the Bright and Bold Sprinkles Mix.
Tips
Love this treat but want to explore more recipes? Why not try our adorable Easter Chick Cake Pops. Find your favourite today!
Tips
Love this delicious treat? Why not get inspired by our other Easter recipes. Pick up your favourite today!
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Recipe Ingredients

For the Biscuit
115 gUnsalted butter
50 gGolden Caster Sugar
10 mlDr. Oetker Sicilian Lemon Extract (2tsp)
200 gPlain Flour
50 gDr. Oetker White Chocolate Chunks
To Decorate
250 gDr. Oetker Ready to Roll White Fondant Icing
15 mlHoney 1tbsp
Dr. Oetker Bright and Bold Sprinkles

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Picture - Dr. Oetker Sicilian Lemon Extract (2tsp)
Picture - Dr. Oetker White Chocolate Chunks
Picture - Dr. Oetker Ready to Roll White Fondant Icing

For the Biscuits

1

Line 2 large baking trays with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy.

2

Stir in the Lemon Extract. Add the flour and stir into the creamed mixture. Finally add the White Chunks and stir into the mixture. Bring the biscuit dough together with your hands to form a firm dough, if the dough does not come together easily add one teaspoon of water to the dough.

3

Place the dough on to a lightly floured surface and knead gently until smooth. Roll out to a thickness of ½ cm - the mixture will be quite short. Use an egg shaped cutter approx. 8x5cm to cut 14 egg shapes, re-rolling the dough as necessary.

4

Arrange the biscuits on the baking tray, spaced slightly apart. Prick the tops with a fork and chill in the fridge for 30 minutes, this will help stop the biscuits spreading. 10 minutes before baking preheat the oven to 190˚C/170˚C Fan Oven/Gas Mark 5. Bake for about 15 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.


To Decorate
5

Knead the fondant on a surface lightly dusted with icing sugar until it is soft and pliable. Roll out the fondant to a thickness of approx. ½ cm and using the same cutter as the biscuits out 14 egg shapes out of the fondant.

6

Using either a knife or fluted edged cutter cut each fondant egg into half to create a cracked egg effect. You can cut each fondant egg differently to create different effects on each biscuit. 

7

Brush a layer of honey onto each biscuit and place the cut fondant onto the biscuits. There should be biscuit not covered where you have cut the fondant away, pour sprinkles on the uncovered parts of the biscuit. If the sprinkles do not stick, brush with some more honey.  

8

Your Easter Egg Biscuits are now ready to enjoy! 

Tips

  • Your biscuits will keep for up to 2 weeks stored in an airtight container at room temperature. You can also freeze your undecorated biscuits for up to 3 months, leave to defrost at room temperature before decorating.
  • To decorate these biscuits why not use our Dr. Oetker Soft Fondant White Icing and the Bright and Bold Sprinkles Mix.
  • Love this treat but want to explore more recipes? Why not try our adorable Easter Chick Cake Pops. Find your favourite today!
  • Love this delicious treat? Why not get inspired by our other Easter recipes. Pick up your favourite today!