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Photo of Easter egg biscuits by WW

Easter egg biscuits

3
3
3
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Serves
12
Difficulty
Easy
For an eggcellent Easter weekend, get the kids in the kitchen to help make these super-cute no-bake treats.

Ingredients

WW Scottish All Butter Shortbread Thins

12 biscuit(s)

Tate & Lyle Fondant Icing Sugar

60 g

Honey

1½ tablespoons, level

Asda Rainbow Sprinkles

24 g

Instructions

  1. Put the shortbread on a board. Roll out the fondant to a thickness of 15mm.
  2. Stamp out 6 round shapes using the shortbread thins as a template, then cut each fondant round in half in a zigzag pattern.
  3. 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.
  4. Scatter the sprinkles over the top half of the biscuits, shaking and discarding any excess.

Notes

You can store these biscuits in an airtight container for up to 1 week.

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