These shortbread Easter cookies are a great addition to your Easter celebrations. They can be decorated how ever you’d like, from salted caramel, chocolate and pistachio to your more traditional royal icing (perfect to decorate with the kids!), they are sure to bring a smile to all members of the family this Easter. And they are just perfect for dunking into a cup of your freshly home brewed Perkee coffee.
125g unsalted butter
55g caster sugar, plus extra to sprinkle
200g plain flour
Baking sheet lined with baking paper
- Put the butter and sugar in the bowl of a food processor and blitz until well combined. Add the flour and pulse briefly until the mixture resembles breadcrumbs.
- Tip out the mixture onto a work surface and gently bring it together, then knead it into a dough. Once the dough is formed, wrap it in cling film and chill for 30 minutes. In the meantime, preheat your oven to 200°C / 180°C fan /Gas mark 6.
- Once the dough has chilled, lightly flour the work surface and roll out the dough until it is about 3mm thick (about the thickness of a £1 coin). Use a cookie cutter to stamp out 16 biscuits, re-rolling the trimmings as necessary.
- Place the biscuits on the lined baking sheet and chill for another 5 minutes, then use a fork to prick a few lines of holes in the centre of each. Sprinkle the biscuits with a little caster sugar and bake for 10–12 minutes, or until lightly golden.
- Top with any toppings you’d like! We’ve used different chocolates, caramel and some nuts. The biscuits will keep in a sealed container for up to 1 week.