Easter biscuits with lemon fondant

Easter is almost upon us again, and we’re already getting into the spirit at home. I couldn’t resist trying out a fun recipe: Easter cookies with lemon fondant. The zestiness of the lemons makes these cookies a delightful treat for spring. Rob and the kids were eager to help with the decorating (and tasting, of course!).

Here’s what you’ll need for 15 cookies

For the dough:

• 1 egg
• 100g butter
• 3 tbsp milk
• 60g sugar
• 250g flour
• A sachet of vanilla sugar
• Icing sugar

For the fondant:

• 115g butter
• 200g sugar
• 2 lemons
• 2 eggs

How to make Easter cookies with lemon fondant

Start with the dough. Mix the butter, a pinch of salt, sugar, and vanilla sugar in a food processor. Separate the egg and add the yolk, milk, and flour, then knead into a firm ball. Cover with cling film and chill for 30 minutes. Then roll out to a 3mm thick sheet, cut out 30 pieces in the shape of an egg or use a cutter. Cut a small circle out of half of them, brush the ‘full’ eggs with egg white, and place the hollowed-out eggs on top. Bake for 12 minutes until golden at 160°C. Meanwhile, zest the lemons and then juice them. Warm the sugar and butter in a bain-marie and add the lemon zest and juice. Stir in two beaten eggs and simmer until it reaches the desired thickness. Dust the cooled cookies with icing sugar and fill with the fondant.

This recipe is actually quite simple, and so delicious! You can make these cookies all year round. In the shape of an egg, they’re perfect for Easter. But you could also make them into, say, a flower shape. I’m keen to see what creative twists you all put on them.

Love, Daphne