Recipes and Ingredients
Butter Biscuit recipe click here
Royal Icing recipe click here
250g white fondant, rolled
Yellow, orange, black food dye
Cut raw butter biscuits into an egg/oval shape. Bake and cool as normal. Make royal icing recipe as normal and split un-dyed icing into 4 separate bowls, with the last portion being less than 1/4 cup worth. Leave the smallest batch plain (white), dye the next smallest black (for the eyes), dye the largest yellow (for the chicken feathers) and the second largest orange (for the feet and beak).
Take a cooked and cooled oval cookie and paint it with yellow royal icing. Ensure the icing is smooth. You may want to use the flooding technique. Allow to dry. Meanwhile, cut cracked egg shapes from the fondant. I did this free hand but my main method was: use cookie as a rough template, cut round shape first, then free-hand zig-zag shape for the cracked egg. Once you've cut the egg fondant, place it at the bottom of the yellow cookie. Smooth out the fondant and tuck any extra hanging bits around the side of the cookie. Now paint the orange beak in a triangle shape and orange feet if desired over the white fondant. Also paint black eyes on the cookie in any shape you desire. You may use the white in conjuction with the black to create eyes. Continue until all cookies are decorated!
I've shared this at Mom's Crazy Cooking Link Party. Check out everyone's Easter Creations here