Print recipe


Preheat the oven to 160C Fan.

  1. Rub butter, sugar and flour together until a soft dough is formed.
  2. Roll out the shortbread dough to 0.5cm thick, cut out the egg shapes using a cutter or create a template from grease proof paper. Transfer the shortbread eggs to an oven tray lined with grease proof paper and bake for 15-18 minutes until slightly golden at the edges and cooked in the centre.
  3.  Allow the shortbread to completely cool on the tray.In a mixing bowl mix together the icing sugar with water little by little to form a firm paste. Dip the top face of each biscuit into the icing and sprinkle over the hundreds and thousands and set aside.
  4. Roll out the ready to roll icing to the the thickness of a pound coin and cut out egg shapes the same size as the baked shortbread. Mix it up by keeping some whole and use a knife to cut out a zig zag 'crack' on others, use a little of the leftover icing paste to glue the egg shapes to the decorated shortbreads.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

At Home With Kerrygold

Easy Peasy Potato Samosas

To watch Jess Murphy cook this tasty dish, click...


Spiced Clementine Butter

To add some extra flavor to your turkey this year, try Shane Smith's spiced c...

At Home With Kerrygold


Paul Flynn's baked leek, pea and cheddar risotto serves 4. Pr...


Banoffee Pie

Blitz the digestives in a blender or put in a zip lock plastic bag an...

At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...


Melting Snowmen Biscuits

This recipe makes 18 of Shane Smith's melting snowmen biscuits. To ma...

Sides & Nibbles

Griddled asparagus with lemon butter sauce

Asparagus are the baby shoots of a cultivated lily plant. A delicacy with an int...

Serves 4
see more