For the biscuits

  • 75g light brown soft sugar
  • 1 1/2 tbsp golden syrup
  • 1 tbsp treacle
  • 95g sunflower spread
  • 230g plain flour, plus extra for rolling
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon

For the decoration

  • 600g fondant icing
  • 15g tube blue gel colouring
  • 15g tube pink gel colouring
  • 15g tube yellow gel colouring


  1. 1

    You’ll need 3 Easter cookie cutters for this recipe, about 7-8cm in diameter. We’ve used a rabbit, butterfly and tulip but you can use any shape. Line a 35x25cm baking sheet with greaseproof paper.

  2. 2

    Put the sugar, golden syrup and treacle into a saucepan over medium heat and cook, stirring every now and then until the sugar has dissolved. Remove from the heat and stir in the sunflower spread until melted. Sift the flour and spices together and stir into the syrup until you have a smooth dough. Shape the dough into a disc, wrap in cling film and chill for 30 minutes until firm. Heat the oven to 180°C/160°C fan/gas mark 4.

  3. 3

    Roll out the dough into a 33cm wide x 22cm long rectangle, knocking the sides of the dough with a knife or ruler to form neat sides. Bake in the oven for 10 minutes until just firm. Lightly score the biscuits with a knife to divide into six equal squares, but do not cut through the dough completely. Quickly but carefully stamp out shapes in each square, but do not remove the biscuit from the shape. Try to use each cutter twice in alternating squares. Put the whole jigsaw back in the oven for 8-10 minutes until firm, then carefully remove the biscuits from the holes and leave to cool completely.


  4. 4

    Divide the icing into three 200g pieces and knead a little colouring into each one. Roll out the pink icing between two pieces of parchment and cut it into two squares about 11x11cm each. Gently brush one square of the biscuit with a little water and a lay a square of icing over. Use your fingers to press down the icing where the hole of the removed biscuit is to reveal the shape, then use the matching cutter to cut out the icing. Neaten the sides with a knife if needs be. Reserve the icing from the centre. Repeat with the remaining squares, using alternate colours and cutter shapes.

  5. 5

    Re-roll the icing. Stamp out two of each cookie shape, using contrasting colours to the jigsaw. Brush the corresponding biscuits with water and lay the icing over. Repeat with the remaining cookies as in the picture. Allow to dry for half an hour before putting the biscuits back into the holes, with different coloured biscuits in each hole. Then let the Easter games begin! 

Nutritional Details

Each serving provides
  • Energy 578kj 138kcal 7%
  • Fat 2.7g 4%
  • Saturates 1.0g 5%
  • Sugars 20.0g 22%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1754kj/419kcal

Each serving provides

27.4g carbohydrate 0.1g fibre 0.7g protein

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