Easter egg biscuits
For an eggcellent Easter weekend, get the kids in the kitchen to help make these super-cute no-bake treats.
WW All Butter Shortbread Thins
Fondant Icing Sugar
1½ tablespoon(s), level
- Put the shortbread on a board. Roll out the fondant to a thickness of 15mm.
- Stamp out 6 round shapes using the shortbread thins as a template, then cut each fondant round in half in a zigzag pattern.
- Warm the honey in a small pan set over a low heat. Brush each shortbread thin with the warm honey, then press the fondant onto the bottom halve.
- Scatter the sprinkles over the top half of the biscuits, shaking and discarding any excess.
You can store these biscuits in an airtight container for up to 1 week.