Delicious Easter biscuit recipe from Honeywell Bakes

Have a go at this simple and seriously cute Easter recipe.

Honeywell Bakes specialise in making bespoke hand-iced biscuits. Co-founder, Rosie, took a moment away from the kitchen to talk about her Compassion-sponsored child, Kristian, and share a yummy Easter biscuit recipe with us.

Chick biscuits using an egg cookie cutter

Makes about 24 medium sized biscuits

Ingredients: Sugar Cookies

200g salted soft butter
200g caster sugar
1 egg
400g plain flour
2 teaspoons almond extract (or use vanilla extract if you prefer)


Ready to roll icing (also sometimes called fondant or sugar paste icing)
Yellow, blue and orange food colouring
Black food colouring or black sugar pearls

You will also need an egg-shaped cookie cutter


1. Cream the butter and the sugar together, then add the egg and almond essence. Beat until well combined.

2. Add flour and mix until it forms a dough.

3. Roll out between 2 sheets of greaseproof paper. Refrigerate for 1 hour, wrapped in the greaseproof paper.

4. Peel off the greaseproof paper and cut out your egg shapes on a lightly floured surface.

5. Place about an inch apart on a baking tray lined with greaseproof paper.

6. Pop them back in the fridge for 30 minutes, or in the freezer for 10 minutes. If you skip this step, your biscuits will probably grow in the oven!

7. Bake at 160C for 8-12 minutes depending on the size of your biscuits. When they are ready they will be lightly golden at the edges. Allow to cool completely.

8. Decorate your biscuits using the ready to roll fondant icing. Colour some of the icing yellow using a little food colour. Gel colour is best if you can get it, as liquid colour can make the icing sticky. If it does become sticky, knead a little icing sugar into it and leave for 10 minutes to harden up (your hands will have made it warm).

9. Roll out the fondant icing onto a surface lightly dusted with icing sugar. Cut out egg shapes and attach to the biscuits by lightly brushing them with a little bit of water first.

Cutting out egg-shaped icing

10. Then, using the egg cookie cutter again, cut out extra yellow egg shapes. Turn the cutter around and cut out wings using the top part of the egg shape.

Cutting out wings for decoration

11. Then using either a little flower shape cutter or a sharp knife cut out a little half flower shape to look like fluff and attach to the top of the chick’s head.

12. Dye a small amount of icing orange, and then cut out beaks and feet by hand or using small cookie cutters. Use a tiny bit of water to attach them to the chick.

Cutting out feet in fondant

13. Now dye some icing black and roll into tiny balls for eyes, or use little black sugar pearls.

14. To make chicks coming out of an egg, dye some icing blue, and cut out an egg shape instead of making yellow wings. Cut a zigzag halfway up the blue egg, and attach to the chick biscuit to look like egg shell.

Finishes Easter biscuits

Sponsoring with Compassion - a note from Rosie

"I have sponsored 18-year-old Kristian from Indonesia since he was 4-years-old. I started sponsoring when I was a teenager. I decided to give up a CD a month in order to change the life of a child less fortunate than me. Over the years I’ve seen how a little sacrifice on my part goes a long way to make a huge difference. It’s been a privilege to see Kristian grow and develop and I can’t wait to see what he goes onto achieve. I will never regret the decision I made when I was just 15. Those few songs I forfeited have improved someone else's quality of life - what a lovely gift to be able to give.” 

Rosie making biscuits

To find out more about Honeywell Bakes and their delicious baked goods, check out their website or follow them on Instagram 

WORDS : Compassion UK, Rosie from Honeywell Bakes

PHOTOS : Compassion UK


Article Comments

Honeywell Bakes

Hi Rosie. Thanks for sending your recipe and story. You are an inspiration to others to give up something to bless the needy.
8 April 2017 |  Author : valentina
Article Comments


Honeywell Bakes

Hi Rosie. Thanks for sending your recipe and story. You are an inspiration to others to give up something to bless the needy.
8 April 2017 |  Author : valentina
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