Chocolate Easter Biscuits
Fasting time is over
It’s now time to crack on
and have an Eggs-cellent Easter
And eat chocolate all day long!
Easter is a favourite of mine because of the 4 day break! Unless it’s planned to rain for those 4 days, of course. So I thought I would share this great Easter biscuit recipe that I made with a group of year 4/5 children which went down a treat! So if you’re in need of an extra indoor activity this Bank Holiday remember to share this one with your foodie friends…
I’m keeping it brief this week, as although I’m not one for giving things up…. a slight Easter digital detox is what I need!!
Happy Easter and thank you for being here on this Fuss Free journey! To keep up with what I get up to keep an eye on Instagram or the FFF FB page!
Lisa.
Chocolate Easter Biscuits
• 75g dark chocolate, broken
• 100g butter
• 110g plain flour
• 125g light brown sugar
• 1 tsp bicarb of soda
• 1 large egg
• 50g milk chocolate, broken
• 100g yellow marzipan
1. Preheat the oven to 180 degrees C/355 fahr/gas 4
2. Place the chocolate and butter in a bowl, and place over a simmering pan of water to melt. When melted put to one side
3. In another bowl measure out the flour and bicarb. Then add the egg and sugar to the slightly cooled chocolate and butter mixture
4. Bring the wet and dry mixtures together, and mix until just the flour has just disappeared. Let the mix sit for a few minutes to firm up
5. Prepare a baking tray with parchment and place a tablespoon of mixture on the tray making sure they are well spaced apart. Better to cook them in two batches and spread them out!
6. Bake for 9-10 minutes and when ready leave to cool for a few minutes on the tray to firm up, and then cool them on a cooling rack
7. Prepare your marzipan eggs by making them between blueberry and hazelnut size
8. Melt the milk chocolate in a pan or in the microwave on a medium heat so as not to burn it. Place a small blob of melted chocolate in the middle of the biscuit and set the eggs on that.
9. Then drizzle milk chocolate over the biscuit.
Original recipe idea from GoodtoKnow