Speckled Easter eggs are easy Easter cookies – colourful and dotted with chocolate. There’s nothing complicated about them, and you can easily involve children in the fun of icing or creating the speckled effect :).
Makes about 60 cookies (depending on the size of the cutter).
Ingredients for the speckled Easter egg cookies:
- 180 g butter, cold and diced
- 150 g icing sugar
- 350 g plain flour
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract or seeds from 1 vanilla pod
- a pinch of salt
Sift the flour, add the butter and quickly chop with a knife until the mixture resembles crumbs. Add the remaining ingredients and quickly knead into a dough (you can also mix the dough in a food processor). Shape the dough into a ball, wrap in cling film and chill in the fridge for at least 60 minutes.
Once chilled, roll the dough out to about 3 mm thick, lightly dusting with flour. Cut out egg shapes and place them on a baking tray lined with baking parchment, leaving small gaps between them. Before baking, you can chill the cookies again for 15 minutes in the fridge (on the tray).
Bake at 180°C for about 12 minutes, until lightly golden. Remove from the oven and cool on a wire rack.
Ingredients for royal icing:
- 90 g egg whites (about 2 large eggs)
- 445 g icing sugar
- food colouring (gel or paste; for example lemon yellow, creamy peach, turquoise)
Place the egg whites and icing sugar in the bowl of a mixer. Beat for about 10 minutes until smooth. Do not beat too quickly, as this will incorporate too much air and create bubbles that can cause the icing to crack. The finished icing should be completely smooth, with no lumps.
Divide the icing into a few small bowls and colour as desired with food colouring. Transfer the icing to a disposable piping bag and decorate the cookies. Leave until the icing sets completely (preferably overnight).
To create the speckled effect melt a few squares of chocolate. Dip a stiff pastry brush into the very runny (warm) chocolate and flick it over the cookies to create speckles. You can also use brown food colouring instead of chocolate.
Store the speckled Easter egg cookies in a tin for up to 10 days at room temperature.
Enjoy!
From some of the cookies I cut out larger egg shapes and used a small bunny-shaped cutter to make little cut-outs in the centre:
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