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Egg & spoon biscuit bunting

  • 60 min
  • 15 min
  • Easy
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Egg & spoon biscuit bunting

Recipe Ingredients

  • 225g plain flour, plus extra to dust
  • 50g unsalted butter, softened
  • 50g castor sugar
  • Finely grated zest of 1 lemon
  • 1 medium egg, beaten
  • 50g golden syrup

FOR THE ICING

  • 275g icing sugar, plus extra to dust
  • About 300g fondant icing (assorted colours)

YOU WILL ALSO NEED

  • Egg- and spoon-shaped cutters
  • Skewer
  • String, to hang

Recipe Directions

  1. To make biscuits, in a food processor whizz flour, butter, castor sugar and zest until mixture resembles breadcrumbs. With motor on, add egg and syrup, and whizz until dough clumps together. Tip onto a work surface, bring together into a disc, wrap in clingfilm and chill for 15 minutes. If you don’t have a processor, rub butter into flour with fingertips; stir in castor sugar and zest, then mix in egg and syrup to make a dough. Shape, wrap and chill.
  2. Preheat oven to 180°C. Line two large baking trays with baking paper. Lightly flour the work surface. Roll out dough to 3mm thick. Stamp out egg and spoon shapes, rerolling trimmings as needed. Use a skewer to make two holes at the top of each biscuit (to thread string through). Place on lined trays, spacing apart.
  3. Bake for 12 to 15 minutes until edges are slightly golden. Cool on trays for 5 minutes, enlarging holes if needed while biscuits are warm. Cool completely on a wire rack.
  4. Lightly dust a work surface with icing sugar and roll out fondant (one colour at a time) to 5mm thick. Use egg and spoon cutters to cut out shapes. Brush biscuits with a little water, then stick on fondant. Use the skewer to poke holes through icing where holes are.
  5. In a bowl, mix icing sugar with 2 tbsp water to form a pipable icing. Add up to 1 tsp more water if needed. Pipe decorations onto iced biscuits. Once icing has set, thread and hang biscuits. To store: iced and set biscuits will keep in an airtight container at room temperature for up to 4 days.
  6. EACH BISCUIT: 1 050kJ, 2g protein, 3g fat (2g saturated), 52g carbohydrate (41g total sugars), 1g fibre.

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