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Hazelnut Chocolate Easter Biscuits

Hazelnut Chocolate Easter Biscuits

Ingredients

Ingredients

Ingredients

  • 210g jar Bonne Maman Hazelnut Chocolate Spread
  • 210g self-raising flour
  • 70ml milk

To decorate

  • extra Hazelnut Chocolate Spread
  • coloured fondant
  • icing

Method

Method

  1. Heat the oven to 180°C, 160°C fan, gas mark 4. Line two baking trays with baking paper.

  2. Put the Hazelnut Chocolate Spread and flour in a bowl and rub together until the mixture forms fine 'breadcrumbs'. Add the milk and stir with a wooden spoon until the dough starts to come together. Knead with your hands and make a smooth ball.

  3. Roll the dough out between two sheets of baking paper to the thickness of a pound coin. Stamp out shapes using a variety of cutters.

  4. Bake the biscuits for 7-10 minutes depending on size. The dough should just be firm to the touch. Leave to cool a little on the baking sheet then lift off onto a cooling rack.

  5. Roll out the coloured fondant slightly thinner than the biscuit dough. Stamp out the same number of shapes.

  6. Spread the cold biscuit bases with a little Hazelnut Chocolate Spread and press the corresponding icing shape on top. Decorate with extra fondant shapes and piped icing.

Cooks tips

Cooks tips

  1. Writing icing pens are widely available in supermarkets. They are an easy option to piping bags and simple for the children to use.

  2. To make the bunny tails, stick a mini marshmallow onto the rabbits. Brush with a dab of water ad sprinkle with desiccated coconut.

Good to know

  • These Easter biscuits make a lovely present when prettily arranged in a gift box with a ribbon and a little tag.
  • Makes 20 biscuits.

Recipe by

Bonne Maman

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