No matter where you're spending Easter, no doubt you'll be consuming your body weight in chocolate! We love spending Easter with family and friends and have been spoiling our nearest and dearest with these Easter treats for years. Now, for the first time we share our secret recipe for our famous Triple Chocolate Easter Biscuits.
Triple Chocolate Easter Biscuits
180 g butter, cubed at room temperature
75g (1/2 cup) CSR Rich Chocolate Icing Mixture*
225g (1 1/2 cups) self-raising flour
50 g (1/3 cup) rice flour
topping
150g (1 cup) CSR Rich Chocolate Icing Mixture*
20g (1 tbs) butter, at room temperature
1 tbs hot water
15 small caramel-filled milk chocolate eggs
1. Preheat oven to 180 degrees. Line a baking tray with non-stick baking paper.
2. Beat the butter and icing mixture in a medium mixing bowl with electric beaters until pale and creamy. Sift the self-raising flour and rice flour into the butter mixture. Mix to a soft dough with a wooden spoon.
3. Roll 3 level teaspoons of biscuit mixture into balls and place on the prepared baking tray about 4cm apart. Flatten each ball with a spatula to make them about 5cm in diameter.
4. Bake in preheated oven for 20 minutes or until crisp and cooked through. Stand on the baking tray for about 3 minutes before transferring to a wire rack to cool.
5. To make the topping, combine the icing mixture, butter and hot water in a small mixing bowl and beat with a wooden spoon until smooth. Set aside. Using a sharp knife, cut the Easter eggs in half lengthways. Dust the tops of the egg halves with icing mixture.
6. To assemble biscuits, spread the top of each biscuit with icing and decorate with an egg half.
* We've been advised CSR Rich Icing Sugar may no longer be available. If so, perhaps substitute with 2/3 icing sugar to 1/3 cocoa.
Recipe from good taste/CSR promotion
