Easter biscuits are too pretty to eat!

Iced Easter biscuits
Iced Easter biscuits

If you’ve had your fill of chocolate, you could try making some alternative sugary hits instead.

The Good Housekeeping Institute’s cook Cher Loh, has a few ideas – such as these great Easter biscuits.

Put the butter, sugar and condensed milk into a large bowl. Mix with a wooden spoon until pale and fluffy. Next, beat in the egg a little at a time, then add the zest, followed by the baking powder, flour and a pinch of salt. Bring together with your hands, then wrap in cling film and chill for 30 minutes.

Lightly grease two large baking sheets with butter. Lightly flour a work surface and roll out the dough to 5mm thick. Stamp out Easter shapes, re-rolling the trimmings.

Arrange the biscuits on the prepared sheets. If you later want to thread a ribbon through the top, make a 5mm hole in each biscuit with a skewer. Chill for 15 minutes.

Preheat the oven to 180C/160C fan/gas 4. Bake the biscuits for 10-12 minutes until lightly golden. Loosen with a palette knife, then transfer them to a wire rack to cool completely.

For the icing, sift icing sugar into a bowl and add just enough water to make a thick, spreadable icing. Divide among small bowls and add colouring to each as needed. Pipe or spread over the biscuits and leave to set. If you like, you can thread ribbons through the biscuits and hang them up.