In the spirit of easy but totally delicious recipes this shortbread couldn’t be easier. It follows the classis 3:2:1 rule and there is room to make these your own. I’ve made these with the Easter-time classic Mini Eggs, but feel free to add in any chocolate chunks/chips/nuts/dried fruit of choice.
I like to roll the dough into a log and chill it for a few hours before cutting into portions, this creates really beautiful terrazzo patterns on your biscuits.
Makes 24 biscuits
Ingredients:
- 200g Plain flour
- 25g cornflour
- 150g unsalted butter (room temperature)
- 75g caster sugar
- 2g salt
- 150g Mini Eggs (crushed)
Method:
- Place your mini eggs into a sealed bag and gently bash them with a rolling pin to break them down into small chunks
- In a bowl of a stand mixer add your sugar butter and salt.
- With the paddle attachment, cream until the sugar is well combined and the mixture begins to lighten.
- Add your mix of flours and gently mix until the flour has mostly been incorporated.
- Then add your mini egg chunks and gently mix them through, do not to overmix.
- Turn out your dough onto a sheet of parchment paper, bring together and roll into a sausage shape. Wrap in the paper and chill in the fridge for a few hours.
- Preheat oven to 160°c and line 2 baking trays
- Using a sharp knife, carefully cut the shortbread dough into even discs. Place them on the baking tray.
- Bake for 8 minutes, then turn your trays and bake for a further 6-8 minutes until the edges just start to get a little golden brown.
- Leave to cool on a wire rack.
- These keep for a couple weeks if stored in an airtight container.
Written by Talia Berk – Senior Food/Bakery Features Editor
