Easter Egg Cookies Ingredients 100g/4oz butter 175g/6oz light soft brown sugar 60ml/4tbsp golden syrup 350g/12oz plain flour 5ml/1tsp bicarbonate of soda 10ml/2tsp ground ginger 1 large egg, beaten grated rind of 1 lemon To decorate 65g/11/2oz icing sugar 1tbsp lemon juice Smarties and ribbons Method: Preheat the oven to 190°C/375°F/Gas 5. Oil two baking sheets. In a small pan, melt the butter, sugar and syrup together until just smooth and cool. Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough. Roll out the mixture on a lightly floured surface and use a 7.5cm/3in round cutter to press out about 20 rounds. Re-roll the dough as necessary. Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each - this is where the ribbon will be threaded through. Bake for 10-12 minutes or until golden. Transfer to a wire rack and leave to cool. To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper piping bag. Stick Smarties all over the Easter eggs attaching them with the icing. Leave to set. Finally thread ribbon through each of the biscuits and hang up if liked. Close