Easter egg biscuits
4
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 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 All Butter Shortbread Thins
12 biscuit(s)
Fondant icing sugar
60 g
Honey
1½ tablespoon(s), level
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.
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