These super cute animal and egg shaped biscuits are the perfect treat for Easter weekend. Made with the most simple of shortbread recipes and decorated with crushed mini eggs, sprinkles and melted chocolate, they're perfect to make with even the messiest of bakers!
110g Caster Sugar
360g Plain Flour
Pre heat your oven to 170ºc.
In a mixer, beat the butter and sugar together until smooth and pale. Gradually stir in the flour creating a smooth and workable paste. Lightly dust your surface with flour and roll out. Traditionally shortbread is 1cm thick, but I like mine super crispy and thin, so roll out my dough to around 1/2cm in thickness.
Cut out your desired shapes and place on a baking tray. If you're leaving your biscuits bare, sprinkle with sugar, but if you're decorating skip this step. Place in the fridge for 20 minutes, before baking in the oven for 7-9 minutes until a pale golden brown. Leave to one side to cool before decorating.
Tip - If you prefer a chunkier biscuit, roll out to 1cm thick and bake for an extra 7-10 minutes in the oven to ensure they're cooked all the way through!
1 Bag Mini Eggs, crushed
1 Tube of Coloured Sprinkles
100g White Chocolate, broken into small pieces
100g Dark Chocolate, broken into small pieces
Set two pans of water to a simmer over a gentle heat and top with two glass bowls, making sure the bowls aren't touching the water. In one bowl add the white chocolate and in the other, the dark chocolate and gently melt.
Once the chocolate has melted, layout a sheet of greaseproof paper on your side and under a wired rack, as this is where it gets messy! Dip your biscuits into the chocolate and decorate until your hearts content. Be careful not to break any of the biscuits, as they can be quite delicate to handle, however eating broken biscuits is more than allowed in my kitchen! Sprinkle the chocolate sections with decorations of your choice, and leave to set. Store in an airtight container.