Description
These delightful Easter Knot Cookies are a charming homemade treat perfect for celebrating the holiday. Soft, lightly sweetened knots of buttery dough are baked to a light golden brown, then dipped in a tangy lemon glaze and decorated with colorful sprinkles. These cookies are simple to make and ideal for sharing with family and friends over tea or coffee.
Ingredients
Scale
Dry Ingredients
- 300g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 100g sugar
- 80g unsalted butter, melted
- 1 tsp lemon zest (or 1 tsp vanilla extract)
- 60ml milk
Glaze and Decoration
- 150g icing sugar
- 2 tbsp lemon juice (or milk for a milder flavor)
- Colourful sprinkles (optional for decoration)
Instructions
- Make the dough: In a bowl, whisk together the plain flour, baking powder, and salt until evenly combined. In a separate bowl, beat the eggs and sugar together until the mixture is light and fluffy. Stir in the melted butter, lemon zest (or vanilla extract), and milk. Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms.
- Shape the knots: Preheat your oven to 180°C (160°C fan). Divide the dough into small portions and roll each into approximately 15cm long ropes. Tie each rope into a loose knot and place them on a baking sheet lined with parchment paper, ensuring they have enough space to expand slightly during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until they are lightly golden on the edges. Once baked, transfer the cookies to a wire rack to cool completely before glazing.
- Glaze and decorate: While the cookies cool, prepare the glaze by mixing the icing sugar with lemon juice until smooth. Dip each cooled cookie into the lemon glaze, allowing the excess to drip off. Immediately sprinkle with colourful sprinkles if desired for a festive touch.
- Serve: Allow the glaze to set completely before serving. These Easter Knot Cookies are perfect to enjoy with a cup of tea or coffee for a delightful treat.
Notes
- You can substitute lemon zest and juice with vanilla extract and milk respectively for a milder flavor in the glaze.
- Make sure cookies are completely cool before glazing to prevent the glaze from melting off.
- Knot shapes can vary; try different sizes for fun variations.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
- Using a fan oven (160°C) will bake the cookies slightly more evenly and gently.
