What you need
125g butter, softened
1/2 cup caster sugar
1 teaspoon vanilla
1¾ cups flour
¼ cup CADBURY Bournville Cocoa
2 teaspoons cinnamon
¾ teaspoon bicarbonate soda
½ teaspoon nutmeg
1½ - 2 cups pure icing sugar, sifted
1 egg white, whisked until frothy
Food colours, for decorating
1. CREAM together the butter and sugar until light and fluffy. Add the egg and vanilla and beat to combine. Stir in the sifted flour, cocoa, spices and bicarbonate soda and mix just until soft dough forms. Roll out dough between 2 sheets of baking paper to 1/2 cm thickness and then refrigerate for 15 minutes until firmed.
2. CUT 6-8 cm egg shape biscuits and place on lightly greased baking trays.
3. BAKE in a moderate oven 180°C for 12 minutes or until cooked. Cool on tray on a wire rack for 10 minutes and then lift onto wire rack to cool completely.
4. GRADUALLY beat the icing sugar into the egg white until smooth and of a piping consistency. Divide the mixture into small bowls and add a different food colouring to each. Spoon icing in piping bags with plain nozzles and decorate the biscuits. Allow the icing to set then store in an airtight container until required.
TIP: Dipping the biscuit cutter in flour helps release the dough more easily.
Make these cute little Cocoa Easter egg shaped biscuits with your children and let them decorate to their hearts content!