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Easter Eggs

candies

1 1/4 lb icing sugar
1 3/4 oz glucose liquid (1 heaped
1 _ tablespoon)
1 vanilla essence & colouring
3 tablespoon water (3 to 4 if needed)
2 1/2 teaspoon gelatine, rounded
1 1/2 oz cornflour

Sieve icing sugar and cornflour. Soak gelatine in cold water for 15 minutes. Dissolve glucose over hot water (do not boil), add gelatine and stir. Add colouring and flavouring. Work liquid into the icing sugar and knead until pliable. Place in a sealed bowl to prevent drying out. Roll out a small piece to suit the size of your egg mould. Coat mould with plain flour to hold icing paste in shape. Turn onto a tray and leave overnight. Join 2 together using royal icing. Royal Icing ~~~~~~~~~~~ 6 - 8 oz icing sugar 1 Egg white Pinch of Cream of Tartar Beat egg white, add sifted icing sugar and COT until required consistency. Typed by Vicki Crawford - Australia

Yield: 1 batch

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