These brown sugar Easter egg cookies are a recipe from Australian food stylist, author and magazine editor Donna Hay. The brown sugar, cinnamon and nutmeg adds a rich, flavourful taste to these cookies and creates the most wonderful aroma in your kitchen.
185g unsalted butter, chopped
2/3 cup caster sugar
1/3 cup firmly packed brown sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
2 1/2 cups plain flour
1 egg yolk, extra
250g pure icing sugar
30g egg white
1 tbsp lemon juice
few drops of desired food colouring
For the cookies, place the butter, sugar, vanilla, cinnamon and nutmeg in a food processor and process until smooth.
Add the flour, egg and extra egg yolk and process until a smooth dough forms.
Turn the dough out onto a lightly floured surface and divide in half. Roll each piece out between sheets of non-stick baking paper until 5mm thick. Refrigerate for 10 minutes or until firm.
Preheat oven to 160C. Remove the top sheets of baking paper from the dough. Using various size egg shaped cookie cutters, cut shapes from the dough, re-rolling as necessary.
Place the cookie-cut eggs on lightly greased baking trays lined with non-stick baking paper and bake for 16 minutes or until golden.
Allow to cool on trays for 10 minutes before transferring onto wire racks to cool.
For the royal icing, place the sugar and egg white in the bowl of an electric mixer and whisk on low speed until smooth and glossy. You will need thick icing for decorating and thin icing for dipping. Add enough lemon juice to the bowl and whisk until a desired consistency is achieved. Add your choice of food colouring and mix to combine.
Remove half the mixture and set aside for decorating. With the remaining mixture, add enough lemon juice to achieve a thin dippable icing mixture and mix to combine.
To decorate, dip each egg cookie in the thin icing mixture. Allow to dry on a wire rack removing air bubbles with a skewer. Place the thick icing mixture in a piping bag and decorate as you desire. Allow to dry on a wire rack before serving.
- Recipe courtesy of CSR Sugar, White Wings and Donna Hay.