Easter Egg Biscuits

method:

• Preheat the oven to 190C/375F/Gas 5. Oil two baking sheets. In a small pan,melt the butter, sugar and syrup together until just smooth and cool. Sift the flour, soda, and ginger together into a bowl. Stir the butter mixture into the flour with the egg and lemon rind, to make a firm dough.
• Roll out the mixture on a lightly-floured surface and use a 7.5cm (3’’) round cutter to press out about 20 rounds. Re-roll the dough as necessary. Transfer to the baking sheets, then gently pull each to make egg shapes and use a skewer to make a hole in the top of each to thread the ribbon through. Bake for 10-12 minutes or until golden. Transfer to a wire rack and leave to cool.
• To decorate, mix the icing sugar and lemon juice together and spoon into a greaseproof paper piping bag. Stick veggie sweets all over the Easter eggs attaching them with the icing. Leave to set. Thread ribbon through each of the biscuits and hang up!