These delicious and very chocolatey biscuits are not only simple to make but are the perfect treat for you and your Easter bunnies this festive season.
For the Chocolate Biscuits
  • 190 Spelt/plain Flour
  • 5g Baking Powder
  • 60g Golden granulated sugar
  • 35g Divine Cocoa Powder
  • 60g Chilled, cubed butter
  • 60g Golden Syrup
  • 1 small egg beaten
For the Nests
  • 50g Grated Divine White Chocolate
  • 50g Grated Divine Milk Baking Chocolate
  • 50g Grated Divine 70% Dark Baking Chocolate
  • 150g Divine 70% Dark Chocolate for tempering
  • Divine Chocolate Speckled mini eggs
Makes about: 8 large circles Prepare: 20 min Chill: 60min Bake: 15 min
For the Chocolate Biscuits
1. In a stand mixer, mix the flour, baking powder, sugar and cocoa powder.
2. Add in the cubed butter, and with a paddle attachment, beat on a low speed until it resembles breadcrumbs.
3. Make a well in the centre and add the egg, golden syrup and beat until it forms little balls (about 5 minutes). Remove from bowl and gently knead to bring together into a ball. Wrap in cling film and chill in the fridge for 30 minutes. Remove and roll out. Using a tall glass cut out the shapes. Chill for another 30 minutes
4. After 15 minutes, heat the oven to 180 degrees. Prepare and line a baking tray.
5. With an offset spatula, place the biscuit on the tray and bake for 15 minutes or until the sides start to darken.
6. Transfer to a wire rack to cool completely.
For the Nests/Tempering
1. Using a potato peeler, grate the three chocolates. Set aside. Using a serrated knife, finely chop 150g of dark chocolate - the smaller the pieces the better.
2. Melt 80g of the dark chocolate. To do this, place the chocolate in a heatproof bowl and using a microwave, heat the chocolate on 360 watts for 2 minutes. Pause after 1 minute (you don’t want the chocolate to burn) and then stir with a silicone spatula after 2 minutes.
3. Heat for another 30 seconds and stir again.
4. Stir in the 20g and mix continuously for a minute until all the small pieces of chocolate has dissolved (this will ensure the chocolate cools down).
5. Test the temper by dipping a small spoon into the mixture. If it sets within seconds, it’s ready. If not add another 10g of chocolate and stir.
6. Spread the tempered chocolate on the biscuits then carefully add the mini eggs in the centre, then surround with the grated chocolate.
7. Allow to cool and enjoy!
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