The cutest little Easter cookies. That are accidently vegan too! I’ve wanted to make these for a while and as Easter is only a week and a few days away now seemed the perfect time. These were so fun to make and Norah gave them her seal of approval! You can find the recipe below.
The Linzer cookies would make a great activity to keep kids occupied over the Easter Holidays too. It’s a relatively simple recipe too.
Easter Chick Linzer Cookies
Servings: 12
Ingredients
For the cookies:
- 225 g plain flour
- 150 g baking butter supermarket own brands are vegan
- 75 g caster sugar
For the icing:
- 250 g icing sugar
- yellow, orange and black food colouring
Instructions
- Place the flour, butter and sugar in a bowl. Rub the butter into the dry ingredients until a dough forms. This can take a few minutes.
- Once the dough is formed. Place in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat your oven to 180°C. Use an circle cutter to cut rounds. Then take a piping nozzle and make 2 circles into the cookie to make a chick shape. Take a fork to the outside of the cookie to create detail around the edge.
- Bake for 10/12 minutes until the edges turn golden brown.
- Leave to cool completely.
- Make the icing by combining water 1 tsp at a time with the icing sugar. It needs to be thick! Divide the icing into bowls, the biggest amount for yellow, smaller amounts for black and orange.
- Assemble your cookie by spreading yellow icing in the middle. Sandwich the cookies together and then add the feet and eye details.
You can watch a video of how to on my Instagram here.
