Thermomix Easter biscuits

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Create these beautiful Thermomix Easter Egg biscuits with the kids for the table this Easter. They are gorgeous lemon and orange shortbread biscuits with a lovely and vibrant decoration. This Easter is all about fun and funky colours. Get your kids together and create an afternoon of fun activity for them with some delicious treats. These Thermomix Easter egg biscuits are perfectly suited to let your kids get creative and decorate however they want. The eggs look fantastic in a little wooden basket decorated with some real Easter eggs. If you want to hang them up, simply poke a hole with a skewer on each biscuit as soon as they come out of the oven. When they are decorated and dry, use a piece of string to create a hanger and get yourself a little pussy willow branch from the garden to hang them up. It looks gorgeous on the table as a decorative object and has a great feature: it is eatable. I discovered the perfect trick to using your Thermi TM5 measuring cup to cut out these beautiful eggs out of desperation for a cookie egg cutter. After looking around in the whole kitchen, I picked up the measuring cup and looked at it, realising it actually does look quite oval like an egg. Once I tested it on one biscuit, I was so happy that my Thermi has yet another great ability that no other machine has. So for all of you out there, use your TM5 measuring cup to cut out these gorgeous Easter eggs. If you don’t have the TM5, no problem. Either use an oval cookie cutter or even an egg shaped cutter if you have it. Otherwise you can always make yourself an egg shape with paper and cut out the dough using your knife.


Easter biscuits:

  • 75 g butter
  • 80 g caster sugar
  • 1 egg
  • 50 g golden syrup
  • 265 g plain flour
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • zest of 1 orange
  • zest of 1 lemon


  • 500 g icing sugar
  • juice of 2 lemons
  • 2 Tbsp water
  • pink blue, yellow, green food colouring


  1. Preheat the oven to 180°C.
  2. Place the butter and sugar in the mixing bowl. Mix 45 Sec. / Speed 4. Scrape down and insert the butterfly whisk attachment.
  3. Add the egg and golden syrup and whisk 2 Min. / Speed 3. Remove butterfly whisk attachment.
  4. Add the plain flour, vanilla extract, baking powder, orange zest and lemon zest. Combine 20 Sec. / Speed 6.
  5. If you don’t have a Thermomix, place the butter and sugar in a large mixing bowl. Using your electric whisk, mix until pale and fluffy. Then add the egg, golden syrup and whisk again until pale. Add the flour, vanilla extract, baking powder, orange zest and lemon zest and mix, using your hands until the dough comes together.
  6. Place the dough on a floured surface and roll out to 1cm thickness. Using your TM5 measuring cup as a cutter or an oval cookie cutter, cut out little eggs and place on a baking tray lined with greaseproof paper. Chill for 30 minutes.
  7. Take out of the fridge and bake in the oven for 12 minutes until pale.
  8. Remove and cool entirely.
  9. To make the icing, place the icing sugar, water and lemon juice in the mixing bowl. Mix 30 Sec. / Speed 3. If it is too thick, slowly add drops of water until it is thick but has a piping consistency.
  10. If you don’t have a Thermomix, place the icing sugar, water and lemon juice in a large mixing bowl. Using your electric whisk, mix until combined. If the mixture is too thick, add drops of water until it has a piping consistency.
  11. Divide the icing between 5 bowls. Add yellow, blue, pink and green food colouring to 4 bowls and leave the last one white.
  12. Fill the icing sugars in piping bags fitted with a thin plain nozzle and start by piping the outer lines of the biscuits first. Leave that line to dry and then fill in. Once that is dry, you can decorate the eggs however you fancy. Leave to dry and enjoy!

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