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Emily’s Easter Biscuits with Cinnamon Buttercream

Emily’s Easter Biscuits with Cinnamon Buttercream

Time

30 Minutes

Serves

20

Cuisine

Worldwide

Heat

Mild

Dietary:

Vegetarian

Making this recipe

Ingredients

Biscuits
225g Butter
110g Caster sugar
260g Flour
1 tsp Vanilla extract

Buttercream
100g Butter
220g Icing sugar
1 tbs Cinnamon
Dash of milk
Crushed Mini Eggs for topping

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Method

Preheat oven at 190 degrees.

Mix together the butter and sugar until smooth.

Stir in the vanilla extract

Sieve the flour into mixture and fold in until combined

Roll 20 small golf ball sized pieces and lay out onto baking paper and flatten each one slightly on top.

Bake for 15 minutes.

When baked, remove from oven and leave on a wire rack to cool.

Meanwhile for the buttercream combine the butter and icing sugar in a bowl.

Add a small dash of milk and mix until silky.

Stir in the Cinnamon and set aside.

When biscuits have cooled down use a small teaspoon of buttercream to create a circle on  top of each biscuit. Sprinkle crushed mini eggs or any other Easter treats and pop in the fridge. Enjoy!

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