Makes about 18 | prep 20 mins | total time
- 100g soft salted butter
- 100g golden caster sugar
- 2 tsp vanilla extract
- 1 medium egg yolk
- 150g plain flour, plus extra for dusting
- 50g ground almonds
- 25g milk chocolate
- 25g plain chocolate
- 25g dark chocolate
These can be made up to a week in advance; store in a biscuit tin.
- With an electric hand whisk beat together the butter, sugar and vanilla until light and fluffy. Add the egg yolk and beat briefly to combine, then stir in the flour and ground almonds and mix until you have a smooth dough. Wrap in clingfilm; chill for 30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a couple of baking trays with baking paper.
- On a lightly floured surface, roll out the dough to about 5mm thickness. Use a selection of bunny or egg-shaped biscuit cutters to cut out shapes, re-rolling the dough once (any more than this will make the biscuits tough). Arrange the biscuits on the lined trays and bake for 12-15 minutes until pale golden. The biscuits will still be slightly soft, but will firm up as they cool. Allow to cool on the trays for a couple of minutes before removing to a wire rack to cool completely.
- To decorate, grate each chocolate into separate ramekins; sit them in a roasting tray half filled with boiling water from the kettle and stir until the chocolate is melted. Put each chocolate in a small plastic piping bag. Allow to cool for 5 minutes then snip the end to make a tiny hole and pipe around the border of the biscuits, add a bunny tail or decorate the egg biscuits.