Cinnamon & choc-chip biscuits

Method

• 1
  Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Stir in the choc bits. sift in the flour and cinnamon. Stir until well combined.
• 2
  Divide the dough into 2 equal portions. Roll tablespoonfuls of 1 dough portion into balls. Place the balls, about 3cm apart, on the prepared trays. Flatten slightly.
• 3
  Bake for 10-12 minutes or until lightly browned. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining dough.
• 4
  Place the chopped chocolate in a clean, dry microwave-safe bowl. Cook in microwave, stirring every minute with a metal spoon, on Medium/500watts/50% for 2 minutes or until the chocolate melts and is smooth.
• 5
  Place the chocolate in a small sealable plastic bag. Cut 1 corner off the bag to make a small hole. Pipe the chocolate over the biscuits. Place an easter egg in the centre of each biscuit. Set aside until the chocolate is set.