Shortbread biscuits filled with crushed mini chocolate eggs are the perfect Easter treat to make with the kids.
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300g mini chocolate eggs (such as Cadbury Mini Eggs(R))
155g plain flour
65g icing sugar
1/2 teaspoon salt
225g unsalted butter, softened
Method Prep:10min › Cook:22min › Ready in:32min
Preheat the oven to 140 C / Gas 1. Line a baking tray with baking parchment.
Place chocolate eggs into a resealable food bag; seal the bag. Bash chocolate eggs with a rolling pin or pan a few times. You don't want them pulverized, just cracked into small-to-medium-sized pieces.
Combine flour, cornflour, sugar and salt in a large bowl. Add butter. Beat using an electric mixer until you get a workable dough. Add the crushed chocolate eggs and mix until well combined.
Roll dough into ping pong-sized balls. Flatten balls slightly and lay on the prepared baking tray.
Bake in the preheated oven until the very edges of the biscuits start to brown, about 22 minutes.
Add another tablespoon of softened butter if dough is too dry at the end of Step 3.