Easter is only about 2 weeks away! Preparations start, people begin to think about with what kind of treats to delight their guests. If salty or sweet check out the Easter Category on my blog for the recipes I have already shared in the past.
This year I have added a tart little treat to my collection. You might have seen my Lemon Curd recipe that I have posted this week on my blog. This is a delightful and easy to make spread that is a must for all lemon lovers! The idea came to me to use it together with the butter biscuits that I have already shared last year with you and voila … we have the delicious Lemony Easter Egg Cookies!
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- 300 g flour
- 200 cold butter
- 100 g sugar
- 1 egg
- a pinch of salt
- 150 g icing sugar
- 2 – 3 tsp of lemon juice
- Lemon Curd (see recipe)
For the cookies mix all the ingredients together, leave it to rest for 30 minutes on the fridge.
Roll the dough out on a floured surface and cut out cookies with your egg shaped cookie cutter. To one whole egg-shaped one cut out one in which you make a hole with a piping tip for example.
Place on a baking tray and bake at 170 °C until golden. Leave to cool.
For the white icing blend the icing sugar with the lemon juice and brush onto the cookies with the hole with a brush. Leave it to dry.
In the meantime spread the Lemon Curd on the other cookies and set the the iced cookies on top.
This will keep in the fridge for about 2 weeks if the lemon curd is freshly made.
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