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A fun Easter recipe for making your own Marshes Moments

Published on 4th April 2017

Entertain little ones over the Easter break with some simple and cute chick cookies! So easy to make, you’ll be whipping these up in no time. Creating something with your children is such an enjoyable way to spend an afternoon and they won’t be able to get enough of these sweet little delights! If you’re in a rush, you could just buy some simple biscuits and get busy with the decorating, it’s all about the Easter fun, not the hassle. Call into Dunnes Stores to pick up all your baking essentials and check out Tiger for some must-have decorating bits and pieces to add that finishing touch to your sweet little chickies!

Share your Easter moments with us on Instagram! #MarshesMoments

chick cookies

Recipe

Ingredients

200g unsalted butter at room temperature
100g golden caster sugar
1 medium egg beaten
1 tsp vanilla extract
200g plain flour plus extra for dusting
200g icing sugar
2 tbsp milk
few drops yellow food colouring
75g unsweetened desiccated coconut
50g small chocolate chips
25g orange or white fondant icing plus a few drops orange food colouring

Method

  • Right, lets go! Put half the butter and all the sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined.
  • Tip the flour into the mixture and mix on a low speed until it comes together to form a dough. Gather up into a ball, wrap in cling film and chill in the fridge for 20 mins. Time to make a cup of tea!
  • Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment.
  • Put the biscuit dough on a lightly floured surface and roll out until about 5mm thick.
  • Cut out the biscuits using a 6cm round cutter. If you don’t have one, a clean mug will do the job!
  • Bake for 6-7 mins until the edges are golden brown, then carefully transfer to a wire rack and allow to cool completely before decorating. Otherwise your icing will melt!
  • Meanwhile, make some buttercream frosting (and another cup of tea, it’s a marathon not a sprint). Place the remaining softened butter in a bowl and beat with a wooden spoon.
  • Slowly add the icing sugar, 1 tbsp at a time, until thoroughly incorporated and you have a smooth, creamy mixture.
  • Add a little milk and the remaining vanilla extract with a few drops of food colouring to give a pale yellow colour. Chill for 5 mins.
  • Spread your yummy buttercream frosting over one side of the biscuit. Add 2 chocolate chip eyes to each or some of Tiger’s fun sweets.
  • Pinch a little orange fondant icing and shape into a beak and press into the mixture. Decorate with a ribbon, if you like or some fuzzy Easter pom-poms, and serve.

Your delicious little chicks will keep for two days in an airtight container.