Categories: April

Ingredients

• 110g unsalted butter, softened, plus extra for greasing
• 110g golden caster sugar
• 1 large egg, beaten
• few drops of vanilla extract
• 285g plain flour, plus extra to dust
• 150g plain chocolate, broken up
• 150g white chocolate, broken up

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Lightly grease 2 large baking sheets with butter.

2. In a large bowl, beat the butter and sugar until light and fluffy. Gradually beat in the egg and the vanilla extract. Sift in the flour with a pinch of salt and mix well.

3. Tip the smooth dough out onto a lightly floured surface. Using a floured rolling pin, roll out to the thickness of a pound coin. Cut out 20 Easter egg shaped biscuits, re-rolling the trimmings as needed. Put onto the baking sheets and bake for 10 minutes, until pale-golden. Leave to cool for 10 minutes before transferring to a wire rack. Cool completely.

4. Melt the plain chocolate in a bowl over just-simmering water. Stir until smooth. Cool slightly, then spoon into a piping bag fitted with a small plain nozzle. Put the biscuits onto baking paper and pipe lines across them. Leave to set. Repeat with the white chocolate.

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