We’ve teamed up with Hungry Little Bakers to bring you these super-cute Easter Chick Biscuits. These lower sugar biscuits are so fun to make with little chefs, and guaranteed to bring a smile to everyone's faces.
200g plain flour
150g soft butter
50g caster sugar
50g icing sugar
50g cream cheese
A drop of yellow food colouring
Dried apricot, chopped into triangles (or orange fondant)
Preheat oven to 180c. Ask your little one to mix the pre-weighed caster sugar and butter together in a bowl. Add the flour and mix thoroughly. Use hands to squish into a ball. Wrap in clingfilm and pop into the fridge for 20min.
Ask your helpers to sprinkle flour on the work surface. Roll out the dough. Use cookie cutters to create the biscuits. Place on a greased baking tray and bake for 12-15min until golden brown. Let them cool completely before decorating.
To make the buttercream, sieve the icing sugar into a bowl and mix with the cream cheese. In a separate bowl, add a few splashes of food colouring to the desiccated coconut
Let little ones enjoy spooning the icing onto the biscuits, then sprinkling the desiccated coconut over the top. Let them stick on the chocolate chip eyes and orange beaks!
*Keep in an airtight tin. Due to the reduced amount of sugar, these biscuits tend to go a little soft after 3 days...so enjoy them fresh!*