Easy, 30mins, Serves 12

You’ll enjoy giving these delicious Easter Egg Napolitaines to your family and friends! The perfect gift for Easter.

  • 3 cups Lighthouse Biscuit, Pastry & Cake Plain Flour
  • 300g softened butter
  • 1/2 tsp of salt if using unsalted butter
  • 3 cups icing sugar, sifted
  • 1/3 cup boiling water
  • Raspberry or strawberry jam
  • Easter egg shaped cookie cutter
  • Food colourings and decorations
  1. 1 Preheat oven to 180oC or 160oC for fan forced. Lightly grease and line a baking tray.
  2. Rub the butter with flour in a large mixing bowl, mix and knead until a smooth ball forms
  3. Divide dough into two and wrap in cling film to refrigerate for 15 minutes.
  4. Roll one dough out about 1 cm thick in between non-grease baking paper, cut the dough into Easter egg shapes with the cookie cutter.
  5. Re-roll trimmings and cut more egg shapes to use all remaining dough.
  6. Place the egg shapes on the baking tray and bake for 15 to 18 minutes.
  7. Remove tray from oven and leave to cool completely before transfer the biscuit on to a cooling wire.
  8. Sandwich 2 biscuit together with a thin layer of jam
  9. Mix icing sugar with boiling water to make a smooth pourable glaze, divide into a few batches for different colourings.;Step 10 Place sandwiched biscuits on a cooling rack over a baking tray. Use a spoon, drizzle the glaze onto the biscuits and let it set until harden when touch.;Step 11 Paint and decorate the Easter Egg Napolitaines.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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