recipe by christopher

Easter eggs
Ingredients:
-For 16 Easter eggs:
-225 g marzipan
-125 g icing sugar
-2 tablespoons hot water
-Hundreds and thousands
-Cocktail sticks
Method:
FIRST, shape the marzipan into sixteen eggs.
NEXT, sift the icing sugar into a bowl. Add water. Make a smooth paste.
LATER, with the cocktail sticks, dip the eggs into the icing sugar,
FINALLY, roll in the hundred and thousands.Leave for 30minutes.