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Easter chick cookies

Cracking… cracking… hello Easter chick cookies! Take a look at the tutorial below from Lakeland, and have a go at making your own this Easter!

Brought to you by Lakeland

It doesn't get cuter than these Easter chick cookies!

Cracking… cracking… hello Easter chick cookies! These fun little yellow fellows by Renshaw for Lakeland (blog.lakeland.co.uk) have fluffy bodies, beaks, beady eyes, eggshells and all. So cute! Take a look at the tutorial below from Lakeland, and have a go at making your own this Easter!

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Ingredients

For the cookies:

gingerbread or shortbread dough (pre-made and chilled)
flour (for dusting)
apricot jam (boiled then cooled)

To decorate:

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

Equipment:

lined baking tray
rolling pin
round cutter
star cutter
pastry brush
water brush
knife

Instructions

For the cookies: 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. 

Place the shapes on a lined baking tray and bake in the oven for 15-20 minutes or until golden brown. 

Remove from the oven and allow to cool on a wire rack. 

Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.

The hatched chick cookies: 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 7.5cm (3in) circle cutter used for the biscuits. 

Place the shape onto the biscuit base and smooth down with the palm of your hand. 

For the wings, cut out two oval shapes of yellow icing using the circle cutter as a guide. 

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 part using a little water.

The egg and feet cookies: 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 7.5cm (3in) circle cutter used for the biscuits. 

Place the icing disc onto the biscuit base and smooth down with the palm of your hand. 

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, then use these to fill where the white icing has been removed. 

Using the back of a knife, mark in the cracks in the egg coming away from the stars. 

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, then attach to the top of the legs.

For the hatching cookies: 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 7.5cm (3in) circle cutter used for the biscuits. 

Place the shape onto the biscuit base and smooth down with the palm of your hand. 

Repeat step 1 using white icing. Using a knife, cut the circle in half, 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.

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.