Error message

Deprecated function: Array and string offset access syntax with curly braces is deprecated in include_once() (line 20 of /usr/www/users/huletwhwwa/includes/
Bake and build fun Easter Biscuits with a surprise in the centre.
TIME: one hour

You will need

  • chocolate biscuit recipe and icing recipe
  • egg-shaped cookie cutter (or use round cutter)
  • smaller round cookie cutter
  • piping bag



  • fondant in different pastel colours
  • cornflour
  • small cutters amd cake decorating tools to make patterns
  • small sweets to fill


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.


Chocolate Biscuits

Makes: 6-8
Preparation time: 20 minutes, plus refrigeration time
Baking time: 10-12 minutes minutes
Oven temperature: 170°C
  • 120g cold butter, cut into small pieces
  • 15ml canola oil
  • 55g Huletts White Sugar
  • 70g Huletts Treacle Sugar
  • 1 large egg
  • 160g cake flour
  • 40g cornflour
  • 260g cocoa powder, sifted


  1. 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.
  2. Mix the flour, cornflour and cocoa powder together. Using a large spoon, mix the dry ingredients into the creamed mixture until combined.
  3. Follow the directions on the facing page to make and decorate Easter egg biscuits with a sweet surprise inside.

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
photos ED'O'Riley