Bake and build fun Easter Biscuits with a surprise in the centre.
TIME: one hour
Follow the recipe on the facing page to make the biscuit dough. Roll it out between two sheets of baking paper or plastic wrap to about 4mm thick.
Use the egg-shaped cutter to cut four shapes for each filled biscuit. Place them on a lined baking tray and cut out a smaller circle in half of the biscuits. Bake and cool on the baking tray.
Make the icing on the facing page, spoon it into a piping bag and cut off the tip. Pipe a border around the edge of a solid biscuit. Top with a biscuit with a cut-out centre. Pipe icing around the cut-out biscuit and stick on a second cut-out biscuit.
Fill the centre with the small sweets. Pipe a border of icing and stick a solid biscuit ‘lid’ on top of the stack. Wipe off any excess icing around the outside.
Roll out the fondant on a surface liberally dusted with cornflour. Cut out egg shapes and dust the excess cornflour off the bottom.
Use small cutters or shapers to make patterns in the fondant. Brush a little water over the bottom of the fondant shape and stick one onto each biscuit-and-sweet stack.
Make delicious chocolate biscuits this Easter with rich, tasty Treacle Sugar from Huletts.
Preparation time: 20 minutes, plus refrigeration time
Baking time: 10-12 minutes minutes
Oven temperature: 170°C
- Use an electric hand beater to cream together the butt er, oil, Huletts White Sugar and Huletts Treacle Sugar until light. Add the egg and beat until combined.
- Mix the flour, cornflour and cocoa powder together. Using a large spoon, mix the dry ingredients into the creamed mixture until combined.
- Follow the directions on the facing page to make and decorate Easter egg biscuits with a sweet surprise inside.
CHOCOLATE BUTTER ICING
Mix 45g butter at room temperature with 100g sifted Huletts Icing Sugar and 25g sifted cocoa powder until smooth. Add a few drops of hot water if necessary.
by Tani Kirsten