|Butter/Margarine||3 Ounce (75 Gram)|
|Plain flour||8 Ounce, sifted (225 Gram)|
|Caster sugar||3 Ounce (75 Gram)|
|Egg||1 , lightly beaten|
|Marshmallows||4 Ounce (100 Gram)|
|Vanilla butter||1 Cup (16 tbs) (1 Quantity)|
|Icing||1 Cup (16 tbs)|
|Pink food color||3 Drop|
|Yellow food color||3 Drop|
|Sugar flowers||1 Dozen (Adjust Quantity As Needed)|
|Fruit dragees||100 Gram (Adjust Quantity As Needed)|
Lightly grease two baking trays and make two greaseproof paper piping bags.
Rub the butter or margarine into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, then add the egg and mix well to make a firm dough.
Knead lightly, then roll the dough out on a floured board to a thickness of 3 mm/1/8 in.
Cut the dough into rounds using a 6 cm/2 1/2- in fluted cutter and, using a palette knife, carefully transfer the biscuits to the prepared baking trays.
Bake in a moderate oven (180C, 350 F, gas 4) for about 20 minutes, or until lightly browned.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
While the biscuits are cooling, make the butter icing according to the recipe instructions.
To complete the Easter bonnets, secure a marshmallow to the centre of each biscuit with a dab of butter icing.
Colour half the remaining butter icing pink and the second half yellow.
Spoon one colour into each of the paper piping bags, fitted with small star nozzels.
Pipe a ring of pink or yellow butter icing rosettes around each marshmallow.