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Spiced Easter egg cookies

Spiced Easter egg cookies

Method

  • In a mixer’s bowl beat the sugar and butter for 4-5 minutes on high speed using the whisk attachment, until it is light and fluffy.
  • In a separate bowl, combine the flour along with the rest of the dry ingredients and set aside.
  • To the mixer’s bowl, add the eggs one at a time until incorporated. Then add the honey, lemon zest and food coloring.
  • Add the flour mixture and beat just to incorporate, do not overmix.
  • Divide the dough into 4 parts, cover with plastic wrap and refrigerate for 1 hour so that it can thicken.
  • On a clean working surface, lay out a sheet of parchment paper. Place 1of the pieces of dough over it and cover with another sheet of parchment.
  • Roll out the dough between the sheets of parchment, until it becomes ½ cm thick. This is done so that you don’t have to add any more flour to help roll out the dough, since it will make it stiff and hard.
  • Preheat oven to 160* C (320* F) Fan.
  • Use the egg shaped potato or egg stencil and place it over the dough, flat side down. Use a knife to cut out the egg shape. Repeat the same process with the rest of the dough to create the Easter cookies.
  • Transfer cookies to baking pans lined with parchment paper.
  • Bake for 10-12 minutes. Remove from oven and allow them to cool on a wire rack.
  • Before the cool completely, use a wooden souvlaki stick to make holes in the cookies by twisting it through the dough. This way you can hang them up with some kitchen twine.
  • Decorate with royal icing and let them dry completely before using.
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