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Recipe: Easter bakes – chick biscuits



Easter is traditionally a time to bake hot cross buns, chocolate nests and simnel cake.

With that in mind, we decided to hunt for some of the nation’s most popular Easter baking recipes to ensure you’ve got all the inspiration you need for some home bakes of your own this spring.

This one comes courtesy of Waitrose.


Preparation time: 30 mins

Cooking time: 10 mins

Total time: 40 mins


Serves: 24



250g plain flour

½ tsp bicarbonate of soda

2 tsp ground ginger

100g Stork baking spread

1 medium egg

2 tbsp golden syrup


To decorate

300g icing sugar

Yellow, orange and black gel food colouring



1. Preheat the oven to 200°C, gas mark 6 and line two large baking trays with baking parchment.

2. Place the flour, bicarbonate of soda and ginger in a large bowl. Add the Stork and rub in with your fingertips until it resembles breadcrumbs.

3. Mix the egg and syrup pour this into the flour and mix to give a soft dough.

4. Roll the dough out onto a floured surface to 0.5cm thick and, using a 6cm round cutter, cut out 24 rounds. Place on the trays leaving space between them.

5. Bake for 9-10 minutes or until golden. Cool on a wire rack.

6. Sift the icing sugar into a large bowl and add 2-3 tbsp water until you get a smooth mixture that is thick but just pourable. Reserve 2 tbsp in a small bowl and set aside. In a separate bowl add ½ tbsp icing and add a little black colouring. Reserve 1 tbsp icing and add a little orange colouring.

7. Place all these in 3 separate plastic piping bags until required. Add yellow colouring to the remaining icing.

8. Spread the yellow icing over the biscuits up to the edge and allow to dry completely.

9. Pipe pea-sized circles for eyes with the white icing and fill in the centre.

10. Using the orange icing, pipe beaks and 2 small lines at the bottom for feet and allow to dry. 

11. Make dots in the centre for the eyeballs with the black icing to finish.




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