Lottie loves to bake. Well, correction, she loves to decorate baked goods and eat them. But we really enjoy getting our aprons on and getting our bake on, so on Good Friday, I found some really cute chick cookie cutters in Sainsbury’s and thought we’d try to create some treats that Frankie could enjoy too (egg, dairy and soya free).
With a two year-old in charge of styling, these aren’t the most insta-worthy biscuits, but they’re super cute, make a great gift for the grandparents and are so tasty (as if you needed any more sugar in your life at Easter).
I find that lots of generic recipes can be made dairy and soya free with a few tweaks, and it doesn’t seem to make too much difference to the final taste. The whole family is enjoying these biscuits.
275g self raising flour
1/4 tsp salt
225g dairy and soya free margarine (we used Vitalite)
100g caster sugar
For the icing
250g icing sugar
6tbsp boiling water
- Preheat the oven to 170 c
- Sift the flour and salt together
- Stir the margarine in with the sugar, until smooth and creamy
- Combine the flour with the margarine mixture, until you have a dough
- Wrap the dough in clingfilm and pop in the fridge for 20 minutes to set
- Once chilled, roll out the dough on a floured surface to around a 1cm thickness and cut out your Easter cookie shapes
- Place on a baking tray and bake in the oven for 10-15 minutes until starting to turn golden
- Place on a cooling rack to cool
- Make the icing by mixing together the icing sugar and water, adding the water gradually until the desired consistency is reached. Please note, a little goes a long way here. Add your preferred colouring (we went for yellow chicks)
- Ice and decorate to your hearts content