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Easter egg melting moments recipe
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Irresistible Easter chocolate cookies with caramel filling - almost too beautiful to devour.
Ingredients:
  • 250g salted butter, chopped, at room temperature
  • 60g (1/3 cup) icing sugar mixture
  • 225g (1 1/2 cups) plain flour
  • 50g (1/2 cup) cocoa powder
  • 35g (1/4 cup) custard powder
  • 160g white chocolate melts
  • Gold sprinkles, to decorate
  • 60g salted butter, chopped, at room temperature
  • 80g (1/4 cup) Nestlé Top ‘n’ Fill Caramel
Instructions:
  • Preheat the oven to 170C/150C fan forced. Line 2 large baking trays with baking paper. Cream the butter and icing sugar in a large bowl until pale and creamy using electric beaters.
  • Combine the flour, cocoa, and custard powder by sifting them together. Use a flat-bladed knife to mix until a soft dough forms. Then, bring the dough together with your hands. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
  • Form 12 level tablespoonfuls of the mixture into egg-shaped balls. Place on the prepared trays and gently flatten to maintain the egg shape until about 12mm thick. Bake for 18 minutes, switching trays midway. Let cool on trays for 5 minutes before transferring to a wire rack to cool completely.
  • Prepare a baking tray with baking paper. Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Dip half of the biscuits' wider end into the chocolate, place on the tray, and decorate with gold sprinkles. Allow to set before serving.
  • Combine butter and caramel in a bowl using electric beaters until smooth. Gradually mix in the icing sugar until well combined. Transfer the filling to a piping bag with a plain nozzle attached.
  • Spread the filling on top of the plain biscuits and press a decorated biscuit on top of each to create a sandwich.

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