You are in:  Women's Institute > What we do > Recipes > Cakes and desserts > Easter bonnets >

EASTER BONNET

Easter Bonnets
Shortbread biscuits as easter bonnets - easy to make and fun to involve the children in preparation and decorating
Ingredients:
Biscuits:

225g/8oz butter, softened

115g/4oz caster sugar

225g/8oz plain flour, sieved

115g/4oz cornflour, sieved

Icing:

225g/8oz icing sugar, sieved
To finish:

marshmallows, hundreds and thousands.
Method:

  1. Cream together the butter and sugar until creamy and paler in colour.
  2. Blend in the flours until thoroughly mixed.
  3. Roll out to about 1cm thick on a lightly floured surface, cut into 10cm circles and place on a greased baking tray. Prick with a fork.
  4. Bake in a fan oven 150oC/electric oven 170oC/gas 4 for 15 - 20 mins until pale golden.
  5. Remove from the oven. Leave to stand for 10 mins before placing on wire rack to cool completely.
  6. Make the icing by gradually adding a few drops of water to the icing sugar and mix to a dropping consistency.
  7. Using a blob of icing place a marshmallow in the centre of each biscuit and coat the marshmallow and the top of the biscuit with the icing and decorate.
  8. Leave to set.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.