• 100 g butter, at room temperature
  • 150 g light brown soft sugar
  • 1 medium free-range egg, lightly beaten
  • 225 g plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp ground mixed spice
  • 1 tsp ground ginger
  • 200 g icing sugar

You will also need:

  • Easter cookie cutters
  • Piping bag


  1. 1

    Cream the butter and sugar together in a bowl until light and smooth. Stir in the egg with 1 tablespoon of the flour. Stir in the remaining flour, the baking powder, mixed spice and ginger until the mixture comes together as a dough. Wrap in clingfilm and chill for 30 minutes.

  2. 2

    Preheat the oven to 180°C, fan 160°C, gas 4. On a floured surface, roll out the dough to the thickness of a pound coin. Using the Easter cookie cutters, stamp out biscuits and place onto baking sheets – you’ll need to do this in batches.

  3. 3

    Bake for 10-12 minutes, until just golden. Transfer to a wire rack and let cool completely.

  4. 4

    Mix the icing sugar with 1 1/2 tablespoons water. Spoon into a piping bag and ice the cookies with patterns of your choice.


    Cook’s tip: colour the icing with a few drops of food colouring if you like. The baked, un-iced cookies freeze well.

Nutritional Details

Each serving provides
  • Energy 255kj 61kcal 3%
  • Fat 2.6g 4%
  • Saturates 1.5g 8%
  • Sugars 4.1g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1700kj/406kcal

Each serving provides

8.5g carbohydrate 0.2g fibre 0.8g protein

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