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Melted Easter Egg Covered Biscuit Recipe

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by Catherine Van Bergen (subscribe)
I'm a freelance writer who lives on the Bellarine Peninsula. I enjoy finding new things to see and do in the beautiful area that I live in.
Published April 11th 2012
Easter's over for another year, and if you're anything like me, you've bought up big in the post-Easter egg sales. But there is such a thing as too much chocolate, and sometimes the amounts that we end up hoarding become overwhelming.

If you've found that you've got too many little solid chocolate eggs lying around the kitchen, and you can't stomach eating them as you have been, why not try something different?

Melted Easter Egg Covered Biscuits
These biscuits will become a household favourite, plus get rid of some 'unwanted' Easter eggs!


Easter eggs are perfect for baking, and, melted, make a great chocolate 'icing' for plain biscuits. This is a great way to get rid of some of those Easter eggs through an alternate method.

To make the biscuits, you'll need:

1 cup (150g) plain flour
1 cup (150g) self-raising flour
cup (125g) butter (you could also use margarine if you prefer)
cup (125g) caster sugar
1 egg (beaten)
teaspoon vanilla essence
A small amount of milk for glazing (Optional- you'll be covering the biscuits anyway so it's up to you whether you want to bother with this)



1. Preheat the oven at 160ºC. Place a piece of baking paper onto your oven tray so the dough doesn't stick and your tray doesn't get all greasy.
2. Cream the butter and the caster sugar in a bowl. Add the beaten egg and vanilla essence, and then mix it all together.
3. Sift the two different types of flour.
4. Add the sifted flour to the bowl and mix it in until you get a firm dough.
5. Roll the dough into balls and flatten them, then place them on the oven tray. Give them a quick brush with milk if you feel like glazing them. As an alternative to flattened balls, you can roll the dough with a rolling pin and use cookie cutters to make different shapes. It's really up to you! This recipe makes about 18 biscuits if you take the flattened-ball approach.
6. Put the dough into the oven and bake at 160ºC, for approximately 15 minutes or until they turn a pale tan colour.
7. Transfer the biscuits to a cake cooling rack.

It'll take a little while for the biscuits to cool but once they do, you can start with the Easter egg melting.

It's really very simple. All you need is:

Mini solid Easter eggs (I used 30 of them and had plenty of melted chocolate to spare- perfect for you if you like licking the bowl)

Some lollies to add colour- I used Smarties.



1. Unwrap the Easter eggs and put them in a small microwave-safe bowl.
2. Microwave on high for approximately 2 minutes, pausing every now and then to stir the chocolate. This will help you get a smooth consistency and make sure it doesn't burn.

Use a spoon and dollop the melted chocolate onto the cooled biscuits. You can smooth it across the top of the biscuits by using the back of the spoon. Place the Smarties (or whichever lollies you choose) on top of the chocolate, lightly pressing them in so that they stick. Leave them for a while so the chocolate has time to cool.



And you're done. Told you it was simple!
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Why? To 'use up' those leftover Easter eggs
When: Whenever you feel like it
Where: In your kitchen
Cost: Minimal- you probably have everything you need in the kitchen already
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