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Cinnamon & choc-chip biscuits
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easter cookies with a chocolate topping and filling, spiced to perfection.
Ingredients:
  • 160g unsalted butter, at room temperature, chopped,
  • 160g (1 cup, lightly packed) brown sugar
  • 4.40 gm vanilla essence
  • 190g (1 cup) Dark Chocolate Bits
  • 225g (1 1/2 cups) self-raising flour
  • 0.63 gm ground cinnamon
  • 100g dark chocolate, coarsely chopped
  • 38 small foil-covered chocolate easter eggs
Instructions:
  • 1. Preheat your oven to 200°C. 2. Line 2 baking trays with non-stick baking paper. 3. Beat butter, sugar, and vanilla with an electric beater until pale and creamy. 4. Stir in the chocolate bits. 5. Sift in the flour and cinnamon, then mix until well combined.
  • Divide the dough in half. Roll tablespoon-sized portions of one half into balls and place them on the prepared trays, spacing them about 3cm apart. Gently flatten the balls.
  • Bake for 10-12 minutes until lightly browned. Allow to cool on trays for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the dough.
  • Place the chopped chocolate in a clean, dry, microwave-safe bowl. Microwave on Medium/500 watts/50% power for 2 minutes, stirring with a metal spoon every minute, until the chocolate is melted and smooth.
  • 1. Put the chocolate in a small sealable plastic bag and snip off a corner to create a small hole. Drizzle the chocolate over the biscuits, then place an Easter egg in the middle of each one. Let them sit until the chocolate hardens.

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