2 1/4 cups (335g) plain flour
1/2 cup (80g) icing sugar mixture
250g Western Star Unsalted Butter, chilled, chopped
Pinch of salt
1 tsp vanilla extract
1/3 cup (25g) shredded coconut
Yellow liquid food colouring
125g ready-to-roll red icing
125g ready-to-roll white icing
225g white chocolate, melted
40 red or orange chocolates
Black writing icing, to decorate
- Pulse the flour, icing sugar, butter, salt and vanilla in a food processor until mixture just comes together. Turn dough onto a lightly floured surface. Divide into 2 even portions. Roll out each portion on a sheet of baking paper until 7mm thick. Place in the fridge for 15 mins to chill.
- Preheat oven to 170°C. Line 2 baking trays with baking paper. Use a 6.5cm egg-shaped cutter and a 4.5cm star-shaped cutter to cut shapes from dough, rerolling excess. Transfer to the lined trays. Bake, swapping the top and bottom trays halfway through cooking, for 15 mins or until light golden. Cool on trays.
- Place the coconut and a little food colouring in a bowl. Use your fingertips to rub together until coconut is tinted yellow. Roll out red and white icing on sheets of baking paper until 3mm thick. Use cutters to cut red stars and white eggs from icing. Use a small sharp knife to cut off egg tops with a zig-zag pattern. Reroll excess icing. Spoon chocolate over biscuits and use back of spoon to spread to edges. Place icing on biscuits. Sprinkle top of egg biscuits with coconut. Attach red or orange chocolates and use writing icing to make faces. Set aside to set.
Allow for cooling and 15 minutes chilling time.