Easter egg shortbreads
Makes: 16
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Easter egg shortbreads
These cheery, easy-to-make Easter shortbread biscuits are coated in coloured white chocolate and scattered with mini eggs, perfect for little helpers to decorate with you
Makes: 16
Prep time: 40 minsTotal time: 
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Nutritional information (shortbread biscuit)
Calories
210Kcal
Fat
13gr
Saturates
8gr
Carbs
22gr
Sugars
12gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 160g butter, softened
- 60g caster sugar
- 200g plain flour, plus extra to dust
- 50g milk chocolate chips
- 175g white chocolate
- gel food colouring tubes (we used yellow, red and purple)
- speckled mini eggs, chopped, to decorate
Step by step
- In a large bowl, beat together the butter and sugar until creamy. Add the flour and chocolate chips and stir well until the mixture starts to come together into a dough. Using your hands, press into a disc, wrap in clingfilm and chill for 30 minutes
- Line two baking trays with baking paper. Dust your work surface with a little flour and roll out the dough until it’s around 5mm thick. Using a 7cm x 5.5cm egg-shaped cutter, cut out 16 biscuits, gathering and re-rolling the offcuts as you go. Transfer to the prepared trays and chill for 5-10 minutes. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
- Bake the biscuits for 12-14 minutes, until just golden. Leave to cool on the trays for 5 minutes, then remove to a wire rack to cool completely.
- To decorate, break the white chocolate into pieces and place in a microwave-safe bowl. Heat in blasts of 30 seconds, stirring in between, until melted. Meanwhile, put the tubes of gel food colouring in a bowl of warm water to heat up. Making sure the gel colouring and melted chocolate are approximately the same temperature will help prevent the chocolate from seizing.
- Divide the chocolate into three separate small bowls and colour each bowl with a different gel colour, stirring until the chocolate is a consistent colour. Spread the biscuits with the differently coloured chocolate and sprinkle each with some of the chopped mini eggs. Leave for 1 hour, or until the chocolate sets. You can speed up this process by chilling the decorated biscuits. Bring back to room temperature before serving. Store in an airtight container for up to 3-4 days.
