Easter egg biscuits

Name: Easter egg biscuits
Prep time: 15 min
Cook time: PTnullM
Total time: 15 min
Yield: 12 servings
Ingredients: 12 biscuit(s) WW All Butter Shortbread Thins; 60 g Fondant Icing Sugar; 1.5 tablespoon(s), level Honey; 24 g Rainbow Sprinkles

Point(s)

Total Time

15 min

Prep

15 min

Serves

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

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.

Notes

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

Easter egg biscuits

Ingredients

Instructions

Notes

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