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    Raisin shortbread iced Easter eggs

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    Raisin shortbread iced Easter eggs

    • Preparation time: 15 minutes + decorating
    • Cooking time: 12-15 minutes
    • Total time: 30 minutes

    Makes: 10


    125g Stork Original Spread
    75g Waitrose Golden Caster Sugar
    1 British Blacktail Medium Free Range Egg yolk
    175g plain flour, plus extra for rolling
    50g Sun-MaidCalifornia Raisins

    To decorate
    275g icing sugar, plus extra if needed
    Dr Oetker Designer Icing
    Dr Oetker Writing Icing
    Mixed sprinkles, if liked

    You will also need
    8cm-sized Easter egg cookie cutter (or make a cardboard template by drawing round the bottom end of a 6cm round cookie cutter, then free draw the top of the egg-shape to come up into a point, approx 8cm tall. Cut around the shape to make your template.



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