Easter Eggs by Helen

INGREDIENTS                                                                           

For 16 Easter eggs:

250g marzipan. 

120g  icing sugar.

2  tablespoons hot water.

hundreds and thousands.

cocktail sticks.

FIRST
 shape the marzipan into sixteen eggs.

THEN 

sift the icing sugar into a bowl. Add water make a smooth paste.

AFTER THAT 

-with the cocktail sticks, dip the eggs into the icing sugar.

FINALLY 

-roll in the hundreds and thousands. Leave for 30 minutes.