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Cinnamon & choc-chip biscuits

  • 0:20 Prep
  • 0:30 Cook
  • Makes 38

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

  • 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.

Source: taste.com.au

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