I thought I would share one more Easter bake with you before I take a short break to enjoy some time with the family over Easter period. These Easter Chocolate Shortbread Biscuits with Mini Eggs came about by accident but what a delicious accident it was! They will be perfect as a tasty baking project with your kids during Easter break!
Shortbread biscuits are super simple, buttery, crumbly and very very moreish! They are one of my kiddos favourite biscuits in their plain form but this time they asked whether we could make them more Easter like. Well, what better way to jazz things up for Easter than to make them chocolatey and add some Mini Eggs to the equation. Now, that’s Easter for your right there! And that’s what we’ve done here. The result is really delicious!
We decided to scatter our crushed Mini Eggs over the rolled out and chilled dough first and made it look almost like chocolate bark. We wanted the first batch to have really prominent Mini Eggs pieces. Kids chose the bunny cutter to go first and we managed to cut out 8 little bunnies first time around. We then had to re-roll the dough and second batch of biscuits is more subtle as far as Mini Eggs are concerned although they are still there when you take a bite. Both batches were delicious although I only got to eat the little flower biccies as kids announced that bunnies were theirs! Oh well! 😉
If you’d rather go for more subtle version from the get-go you can simply add your bashed Mini Eggs to the food processor before you take the dough out and pulsate it few times to combine. When making these by hand make sure you bash the Mini Eggs really well and then incorporate them into the dough before the initial rolling out. You could leave the Mini Eggs out altogether if you wanted to as these choccy shortbreads are super delicious plain too. The choice is yours!
Easter Chocolate Shortbread Biscuits with Mini Eggs
- 125 g unsalted butter cubed and at room temperature
- 125 g plain flour
- 50 g cornflour
- 50 g vanilla sugar or caster sugar
- 2 Tbsp cocoa powder
- 1 90g bag of Mini Eggs
- Put butter, sugar, both flours and cocoa in a bowl of your food processor and mix together until mixture starts resembling sand and then slowly turns into pliable dough. If you don't have food processor simply use your fingers and rub the butter and dried ingredients together until you get to sandy texture and then use your entire hand to squash the dough together until it's pliable. Shape it into a disc.
- Place your dough in between two pieces of greaseproof paper sprinkled with flour and roll it out until you are happy with the thickness about 4-5 mm thick. Pop your rolled out dough into the freezer for about 10 min to firm up.
- Preheat the oven to 170C/340F/Gas Mark 3. Put Mini Eggs in the plastic bag and bash with a rolling pin.
- Take your chilled dough out of the freezer and sprinkle crushed Mini Eggs all over it pressing down gently with your hand.
- Cut out first round of shapes with the cutter of your choice. You might have to use quite a bit of strength if one of the egg pieces gets in the way of the cutter. The first batch will have very prominent pieces of Mini Eggs showing.
- Re-roll the dough and cut out more shapes. The batch from re-rolled dough will have less prominent pieces of Mini Eggs which can still be tasted when bitten into.
- Place on baking trays in preheated oven and bake for approx 20 min. Make sure you keep an eye on them from 15 min onwards to prevent them from burning. They should be just firm to the touch.
- Remove from the oven and let them breathe for couple of minutes before transferring to cooling rack to cool down completely.
- Nutritional information is approximate and should be treated as a guideline only
- If you’d rather go for more subtle version of the biscuits with Mini Eggs more incorporated into the dough simply add your bashed Mini Eggs to the food processor before you take the dough out and pulsate it few times to combine.
- When making these by hand make sure you bash the Mini Eggs really well and then incorporate them into the dough before the initial roll out.
- Check out this post for details on how to make your own vanilla sugar
If you like these biccies and are a huge fan of Mini Eggs, why not try my White Chocolate & Mini Eggs Blondies, you will absolutely love them. This Easy Blood Orange Drizzle Cake also won’t go amiss and if you don’t happen to have blood oranges on hand simply use regular ones. You cannot beat this drizzle cake with a nice cup of tea. 🙂
Have you tried my Easter Chocolate Shortbread Biscuits with Mini Eggs? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Easter Chocolate Shortbread Biscuits with Mini Eggs with the following pages:
Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
We Should Cocoa by Choclette at Tin and Thyme
Recipe of the Week hosted by Emily at A Mummy Too
Baking Crumbs hosted by Angela at Only Crumbs Remain