Shortbread Easter house
We’ve reinvented the Christmas tradition with this Easter creation. Serves 12 • Ready in 3 hrs
150g caster sugar
300g unsalted butter, diced 450g plain flour
80g bag mini chocolate eggs
For the decoration:
250g (icing sugar
1 egg white
Food colourings
Mini chocolate eggs
You will also need:
24 x 33cm baking tray, lined with baking parchment; a ruler; piping bags fitted with nozzles or paper piping bags made from baking parchment
1 Heat the oven to 160C/gas 3.
Cream the sugar and butter until pale. Add the flour and a pinch of salt, and mix until the dough comes together. Keep the mini eggs in their bag, then smash them. Stir into the mixture.
2 Tip into the lined tray and press down evenly, flattening with a rolling pin.
3 You will need 6 elements to make the house: 2 panels for the sides, a front and back, and 2 pieces for the roof. With the longest edge of the tray towards you, cut lengthways across the centre. Measure 12cm from the left and cut from top to bottom. Measure a further 7cm and make a third cut from top to bottom. You should have 6 rectangles.
4 The 2 left rectangles will become the sides. Measure 5cm in from the left and make a mark. Now make two marks down the left side at 6cm and 18cm. Using these marks, cut out triangle shapes to create 2 left-pointing arrows – these will act as the axis to which the roof will be attached. Don’t worry if you make a mistake, just press the dough together and start again.
5 The 2 rectangles on the right will become the roof. If you like, cut out a pattern on the longest side of each.
6 Bake for 30-40 mins, until turning golden on top. Before the shortbread cools, cut again where the lines are.
Cool in the tin for 20 mins.
7 For the icing, put the icing sugar and egg white into a food mixer and, with the paddle attachment, mix on a low speed for 5 mins. You may need to add a drop of water so it’s easier to pipe, but keep it quite thick, so it doesn’t spread. 8 Divide the icing into as many bowls as colours you would like. Add a drop of colour to each one and mix. Transfer the icing into a piping bag and decorate the sides and add the eggs before sticking them together with icing. Prop up the roof while it sets – it will take a few hours. If you have time, leave it overnight.
Per serving: 492 cals, 23g fat,
14g sat fat, 67g carbs >>
TIP You can print out gingerbread stencils online, if you prefer