Ingredients
-
160g unsalted butter, at room temperature, chopped,
-
160g (1 cup, lightly packed) brown sugar
-
1 teaspoon vanilla essence
-
190g (1 cup) NESTLÉ BAKERS' CHOICE Dark CHOC BITS
-
225g (1 1/2 cups) self-raising flour
-
1/4 teaspoon ground cinnamon
-
100g dark chocolate, coarsely chopped
-
38 small foil-covered chocolate easter eggs
Method
-
1Preheat 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.
-
2Divide 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.
-
3Bake 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.
-
4Place 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.
-
5Place 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.
Source: taste.com.au
Discussion about this post