Vanilla painted eggs

Method

1. Beat the sugar and butter until light and fluffy. Using a wooden spoon or spatula add in the yolks and vanilla until combined, stir in the flour then add the milk to form a dough. Bring it together with your hands and seal it in sheet of parchment or clingfilm, place in a fridge to cool completely.

2. Line two baking trays with parchment.

3. On a floured surface roll the dough to about 4mm thickness, then cut into egg shapes.

4. Place the cookies flat on the baking tray and bake for about 8 minutes until they are beginning to turn golden. Allow to cool on the tray until they are ready to handle and then place them onto a wire rack to cool completely.

5. Make the icing by whisking the egg white and icing sugar until it is fairly stiff. Dilute with lemon juice as needed. You may also need a few drops of warm water to dilute to the correct consistency. Add whichever colour you are using — there are great natural food colours that can be used.

6. Fill piping bags with your different colour batches of icing. Pipe your decoration onto the cookies and allow to set.
   Note: If you prefer not to use raw egg white, which is not advised for pregnant, older or infirmed people. Beat 7g of merriwhite powder (pasteurised egg white) with 40ml water until foamy then add 200g of icing sugar until the icing is the right consistency. Add lemon juice or warm water if it is needed.