Renshaw’s Easter Chick Cookies

Cracking… cracking… cracking… hello! These fun little yellow fellows come into the world courtesy of Renshaw’s ready-to-roll coloured icing – fluffy bodies, beaks, beady eyes, eggshells and all. So cute! So charming! So tasty…

Ingredients

For the cookies

  • Gingerbread dough or shortbread dough
  • pre-made and chilled
  • Flour, for dusting
  • Apricot jam, boiled then cooled

To decorate

  • 250g Renshaw Yellow Ready to Roll Icing
  • 250g Renshaw Orange Ready to Roll Icing
  • 250g Renshaw White Ready to Roll Icing
  • 250g Renshaw Black Ready to Roll Icing

EQUIPMENT

  • Lined baking tray
  • Rolling pin
  • Round cutter (3″)
  • Star cutter (½”)
  • Pastry brush
  • Water brush
  • Knife

Instructions

For the cookies

  1. Roll out the dough on a clean surface lightly dusted with flour to approximately 4mm in thickness. Cut out as many circles as required using the round cutter.
  2. Place the shapes on a lined baking tray and bake in the oven for 15-20 minutes or until golden brown.
  3. Remove from the oven and allow to cool on a wire rack.
  4. Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.

To decorate the fully hatched chick cookies

  1. On a clean dry surface knead the yellow icing. Dust the surface with icing sugar and roll out the icing to 2-3mm thick. Cut the shape of the biscuit by using the same 3″ circle cutter used for the biscuits.
  2. Place the shape onto the biscuit base and smooth down with the palm of your hand.
  3. For the wings, cut out two oval shapes of yellow icing using the circle cutter as a guide.
  4. Then, using the orange icing, make a small cone shape and flatten for the beak. Roll two more cones, flatten and make two indents using the back of the knife to make the feet. Roll out two very small balls of black icing for the eyes. To finish, roll small thin cones out of yellow icing for the hair. Attach all parts using a little water.

To decorate the egg and feet cookies

  1. On a clean dry surface knead the white icing. Dust the surface with icing sugar and pin out the icing to 2-3mm thick. Cut the shape of the biscuit by using the same 3″ circle cutter used for the biscuits.
  2. Place the icing disc onto the biscuit base and smooth down with the palm of your hand.
  3. Using the star cutter, cut out two stars from the covered biscuit. Next, roll out a small amount of yellow icing, cut out two stars, and use these to fill where the white icing has been removed.
  4. Using the back of a knife, mark in the cracks in the egg coming away from the stars.
  5. For the legs, take a small amount of orange icing, roll two small sausage shapes and mark lines into them using the back of a knife. Using a small amount of water, attach them upright onto the stars. Roll two small cones, flatten and make two indents using the back of the knife to make the feet, and attach to the top of the legs.

To decorate the hatching cookies

  1. On a clean dry surface knead the yellow icing. Dust the surface with icing sugar and roll out the icing to 2-3mm thick. Cut out a disc using the same 3″ circle cutter used for the biscuits.
  2. Place the shape onto the biscuit base and smooth down with the palm of your hand.
  3. Repeat step 1 using white icing. Using a knife, cut the circle in half and then cut out triangle shapes from each half to create a jagged effect. Attach these onto the covered biscuit using a small amount of water.
  4. To create the face, take a small amount of orange icing, make a small cone shape and flatten for the beak. Roll two very small balls of black icing for the eyes and attach using a little water.