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Easter Bonnet

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

Easter Bonnets
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.
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