EASTER EGGS BY Irene

Ingredients:

For 16 Easter eggs:
250 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 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 30 minutes.