Chocolate Chip & Orange Easter biscuits
Electric or stand mixer
Baking sheet(s) lined with baking parchment/greaseproof paper
Biscuit cutters (6 or 7cms)
Preheat your oven to 200°C/180°Cfan
Makes about 20 biscuits (half the ingredients below for a smaller quantity)
200g unsalted butter (soft)
200g golden caster sugar
400g plain flour
2 egg yolks
Zest & juice of one medium size orange
100g chocolate chips (I have used 50g of both milk & white)
½ tsp mixed spice
Icing sugar (for decoration)
Into a large bowl add the butter and sugar and whisk together until pale in colour and fluffy.
Beat in the egg yolks and the juice and zest of the orange until all the ingredients are combined.
In a separate bowl sift the flour and mixed spice together and on a slow speed add this to the biscuit mixture. Finally fold in your chocolate chips until most of your mixture is holding together.
Tip all the mixture onto a lightly floured service and bring it together into one dough (try not to handle it too much in the process)
*Flatten the dough with the palm of your hand until the dough is about 4cm thick, now with a rolling pin gentle roll out the dough until it is about 1cm thick. (Tip: I always lay another piece of parchment/greaseproof paper onto of the dough and roll over this, t stops the rolling pin from sticking)
Using the biscuit cutters cut out as many biscuits as you can and place them onto your baking sheet with the parchment leaving at least 2cm between each biscuit. Bring the remaining dough together and repeat from *
Pop your baking sheet into the fridge for 5mins to firm up the mixture and then bake in the oven for 10-12 minutesor until lightly golden in colour.
Remove from the oven and leave to cool & harden before decorating.
Decorating your biscuits
Make a template- using a piece of greaseproof paper and a pencil draw round the cutter you used to cut out your biscuits twice. Then draw the shape of a bunny rabbit head on one of the pieces and a circle for the bunny rabbits bottom on the other. Cut out the wholeshape, then cut out the head & bottom so you are left with four templates.
Lay the templates onto your biscuits and gentle sprinkle icing sugar over the exposed biscuit. If you want to add eyes or chocolate eggs take a tablespoon of icing sugar and add a couple of drops of water until you have a paste like consistency. This is going to be used to glue your decoration to the biscuit. Gentle with a toothpick (if you have one) if not any small spoon, dab a tiny bit of the paste onto the decoration and place it on your biscuit.
These biscuits will keep in an airtight container for 4/5 days.