Decorated Easter egg biscuits

26th March 2019

March’s Easter Fun edition of Cake Bag includes some fabulous products from PME, Artistic Flair Crafts and Sweet Stamp!

I’ve been so excited about the latter product as I am absolutely obsessed with Sweet Stamp! I only discovered this product in late 2018 when I saw them whilst flicking through a cake decorating magazine! I found out that Amy (who came up with Sweet Stamp) was going to demo at the Sugar & Crumbs stand on the day I was attending the Cake & Bake show in October 2018, so headed over to watch and spend a small fortune on a couple of the products!

I’ve since used the lettering to create personalised messages on cake boards and add numbers to cupcakes, cookies and tops of my cake creations!

Sweet Stamp isn’t limited to lettering, Amy has been inventing all sorts of fun elements sets from unicorn eyes, curls and swirls, snowflakes, laurel frames and musical notes to seasonal sets including St Patricks Day, Love set perfect for Valentines Day and the Hoppy Bunny set which is included in this months Cake Bag!

It’s such a cute set, perfect to decorate all your Easter cakes, cupcakes and cookies!

It includes one word, a couple of bunnies, carrot, chick, egg and Easter basket!

In this post, I wanted to share a recipe and tutorial using the egg-shaped stamp to create some cute, pastel decorated Easter egg biscuits.

For the biscuits, you will need:

– 275g Plain Flour – plus extra to dust your work surface
– 1 tsp Baking Powder
– 100g Caster Sugar
– 75g Butter – diced
– 1 Large egg
– 2 Tbsp Golden Syrup
– ½ tsp Vanilla Extract

You will also need an egg-shaped cookie cutter.


1) Preheat your oven to 180°C/160°C Fan/320°F/Gas Mark 4. Line 2 baking sheets with baking paper.

2) Place the dry ingredients into a bowl of a freestanding mixer with paddle attachment or use a large mixing bowl and handheld whisk; mix the dry ingredients together then add the butter and mix again until the mixture resembles fine breadcrumbs. Add the egg, golden syrup and vanilla extract & mix until well combined then it will all come together to form a ball of dough. Remove from the bowl and wrap in clingfilm. Place in the fridge to chill for half an hour.

3) Dust your work surface with a little plain flour and roll out the biscuit dough to about 3-4mm thickness. Use an egg-shaped cookie cutter to cut from the rolled out dough.

4) Place the biscuits on the prepared baking sheets and bake in the oven for about 7 minutes. These are quite small biscuits so they’ll bake really quick! Keep an eye on them as they’ll be ready when they are a light golden brown colour!

5) Transfer the biscuits to a cooling rack to cool completely.

To make the decorated toppers for the cookies, you will need:
– 500g pack of white icing
– Icing sugar to dust your work surface
– A variety of blossom tints, I used yellow, pink, blue, purple and white
– Gold lustre dust
– Clear alcohol (vodka is perfect) or rejuvenator fluid
– a large rolling pin
– egg-shaped cookie cutter (the same one you used to cut out the biscuits)
– A selection of paintbrushes – you’ll need a fluffy brush, fan brush and a fine brush
– Paint pallet


1) Roll out the white icing to about 2mm thickness on a work surface lightly dusted with icing sugar.

2) Use the egg-shaped Sweet Stamp to press into the icing to emboss.

3) Use the egg shaped cookie cutters to cut out the embossed eggs and use a cake smoother to flatten out the designs on the surface of the eggs ever so slightly.

4) Pop the blossom tints into your paint pallet and mix in a little clear alcohol or rejuvenator fluid with each powder colour to make a paint, mix in a little white to each to lighten.

5) Paint the watered down paints across the surface of the icing eggs, using the fluffy brush, to create a blended rainbow of colours.

6) Use the fanned brush to brush across the surface to help blend and smooth the colours out some more.

7) Leave to dry completely.

8) Mix the gold lustre dust with a little clear alcohol or rejuvenator fluid to make a paint, and use a fine paintbrush to fill in the deeper embossed areas of the eggs.

9) Leave to dry, before attaching to the tops of the biscuits using a little water, icing or edible glue.

These would be perfect packaged up in little cellophane bags or arranged in cute boxes as an Easter gift or serve at an Easter afternoon tea!

We hope you enjoy this recipe and tutorial, showing a different way you can use the Sweet Stamp sets, to create some pretty decorated biscuits.

We’ve loved the creations you’ve shared with us so far using March’s Cake Bag goodies! Please continue to share with us on Facebook, Instagram and Twitter using the #cakebagcreations tag and why not join in on our Facebook Group – Subscriber’s Corner where you can share your creations and ideas for future themes!

Happy Baking!
Thirzah – Cakey Goodness xoxo