Save to your scrapbook
Martha Collison’s Easter egg biscuits
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Quick and simple, these delicate biscuits marry bittersweet chocolate with a zingy burst of lime.
170g unsalted butter, softened
65g icing sugar
1 tsp vanilla bean paste (optional)
2 limes, zest and 2 tbsp juice
240g plain flour
2 tbsp cornflour
75g dark chocolate (70% cocoa)
1. In a large bowl, cream the butter and sugar until pale and fluffy using electric beaters or a freestanding mixer with a paddle attachment. Beat in the vanilla paste (if using) and the lime zest and juice.
2. Mix together the flour, cornflour and a pinch of salt in a separate bowl. Gradually work into the butter to form a stiff dough; if it’s too crumbly, add more lime juice.
3. Roll the dough into a log shape about 6cm in diameter and wrap tightly in cling film. Gently press one long edge of the log on the work surface, to a rounded point, smoothing it to create an egg-shaped cross-section. Chill for at least 1 hour.
4.Preheat the oven to 180˚C, gas mark 4. Using a sharp knife, trim the ends from the dough, then slice into 0.5cm-thick biscuits. Spread over a few parchment-lined trays and bake, switching the trays halfway if needed, until just starting to colour – about 12-15 minutes. Leave to cool on a wire rack.
5. Melt the chocolate in a bain-marie or microwave, then pour into a disposable piping bag. Leave to cool and thicken for 10 minutes, then cut a small opening and pipe decorations – try stripes, zigzags and spots – onto your Easter cookies.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in March 2015.