Chef’s Handyman’s special of the week, sweet Easter eggs
Egg hunting, the children’s favorite activity during Easter season! Eggs will play the main part in the next posts published in the Chef’s Handyman food blog. Sweet Easter eggs are my favorite ones. They go perfect with coffee or tea. A good advice, double the portion to be on the safer side! Not only children will love the colored sweet eggs!
Chef’s Handyman tip: Sweet Easter eggs
To make dough, combine 400 g or 13 oz. of flour, 120 g or 4 oz. sugar, 1 hint of cinnamon, 1 tbsp. of vanilla sugar, 1 hint of Jamaica pepper, 1 hint of cardamom powder, 1 tbsp. of grated lemon and orange rind, 220 g or 7 oz. of butter (room temperature) and 1 egg. Knead well. Wrap dough and cool in fridge for 1 hour.
Sprinkle surface with flour. Roll dough out (1 cm or 0.4 inches). Cut into design use cookie cutters. Bake in oven at 200°C or 400°F for 8-10 minutes or until golden. Cool on wire rack.
To make frosting, place 6 tbsp. of powdered sugar in a cup. Add 1-2 tsp. of elder syrup. Mix all ingredients. If the mixture is to liquid add more powdered sugar. Do the same with the carrot juice and the beetroot juice. Brush colored frosting on each cookie. Decorate with white sugar paste and sugar pearls. Allow the decoration to dry for 15-20 minutes.
Chef’s Handyman tip: Food coloring can be used as well. I prefer natural coloring.
Shopping list for approx. 40 cookies:
Flour: 400 g or 13 oz. white flour
Baking Ingredients: 200 g powdered sugar, 1 white sugar paste, 1 tbsp. vanilla sugar, 120 g or 4 oz. sugar, sugar pearls and or chocolate sprinkles
Fruits: 1 lemon, 1 orange (both organic)
Dairy Products: 220 g or 7 oz. butter
Fruit or Vegetable Juices: 1-2 tsp. elder juice, 1-2 tsp. carrot juice, 1-2 tsp. beetroot juice
Spices: Jamaica pepper, cardamom powder, cinnamon
Egg: 1
Have a great time, yours Chef’s Handyman team!
Outlook of the next Posts published in the Chef’s Handyman food blog: Cooking with eggs.
