These chocolate orange Easter eggs were created as part of a paid partnership with Menier.
If you’re looking for the ideal Easter treat, these chocolate orange Easter eggs are perfect for the long weekend. The biscuits are made with Menier’s 100% Cocoa powder for a signature chocolatey flavour, and iced with pastel-toned royal icing. A fun and elegant bake that’s sure to impress! Make them with the kids for fun, and hide them as part of an Easter egg hunt, or make them purely for an elegant addition to your spring table decoration.
Can I hang my chocolate orange Easter eggs as decorations?
If you’d like to use your chocolate orange Easter eggs for decorative purposes (before eating them of course!), you can certainly do this. Here’s how:
- http://offsecnewbie.com/tag/pe/ Cut a small circular hole in them. When you get to step 8 in the recipe below, and http://viningsnaturalhealthcentre.co.uk/tag/anxiety-habits/?page_id=33 before putting them in the oven, cut a hole in the top of the biscuit using a bubble tea straw or a sharp knife.
- Bake as directed. These biscuits tend to keep their shape so you don’t need to worry about the dough spreading and closing up the hole at all.
- Pipe an outline around the circle. Once they’re out the oven and are completely cool (just like in step 5), you’ll want to also use the thicker royal icing to pipe a circle around the small circle you’ve made in your biscuit. This creates a barrier to ensure none of your flooding icing runs through the hole, creating a sticky mess.
- Make sure your cookies are completely dry before you thread anything through the holes.
- Choose your string. Silk ribbons, yarn or twine are beautiful additions to these eggs. Cut a 3 inch piece and thread it through the hole of each biscuit, tying the two ends together in a double knot.
- Hang them on branches, or in the trees in your garden. They’ll look so pretty hanging on blossom branches in a large vase as a centrepiece to your Easter table, or hung in the garden for an Easter egg hunt.
Helpful hints for dough making:
While dough making may seem like a walk in the park, if you overwork your dough you’ll end up with tough biscuits. Follow my helpful hints to make biscuits that are delicious and have a beautiful snap:
- Read the recipe through from start to finish before you begin.
- Measure all your ingredients carefully to ensure you have the right amounts. And check your kitchen scales are accurate!
- Remove your butter from the fridge 30 minutes before baking to allow it to come to room temperature. It’ll be easier to use and rub into the flours if it’s softened a little.
- Try not to handle your dough too much. Kneading or handling it too much will make it tough.
- Mix by hand OR in a stand mixer. Either is fine, simply make sure you’re using a K-beater / paddle attachment if choosing to use a stand mixer.
Drying your Easter egg biscuits:
You should really use the icing the day it’s made, but equally it can make your biscuits a little moist – losing their snap. Here’s how to dry your biscuits out properly:
- Preheat your oven to 125C / 260F, then place all your iced biscuits on the baking trays again.
- Pop them in the oven for 30 minutes to make sure they’re totally dry. Smaller biscuits won’t take very long at all, so keep on eye on them as they dry out.
Chocolate Orange Easter Eggs
For the biscuits
- 275 g plain flour
- 100 g self-raising flour
- 75 g Menier 100% Cocoa powder
- 125 g granulated sugar
- 125 g unsalted butter at room temperature, cubed
- 125 g golden syrup
- 1 large egg lightly beaten
- Zest 1 orange
For the icing
- 4 egg whites
- 900 g icing sugar sifted
- Food colourings of choice
To make the biscuits
- Preheat your oven to 170C / 350F and line two baking trays with parchment paper.
- Sift the flours and cocoa powder together in a bowl and mix well.
- Add the cubed butter and rub into the flour between your fingertips until the mixture resembles bread crumbs.
- Make a well in the centre and add the egg and golden syrup.
- Zest your orange and add this to the dough.
- Mix well with a wooden spoon until it starts to clump and bind together, then use your hands to form a dough. N.B. Don't knead or overwork your dough otherwise your cookies will turn out tough!
- Roll your dough out on a piece of parchment paper, and using egg-shaped cookie cutters, cut eggs from the dough and place them on the prepared lined baking trays.
- Re-roll any scraps of dough and continue cutting out egg-shaped biscuits until all the dough is used up.
- Bake for 13-15 minutes then remove from the oven and leave to cool on the tray for 10 minutes.
- Remove from the tray and place on a wire rack to cool completely.
To make the icing
- Add your egg whites to the bowl of a stand mixer (or a large bowl if you don't have one) and sift in the icing sugar.
- Using your stand mixer (or an electric handheld whisk), whisk on a low speed until the icing sugar is incorporated. Add your food colouring of choice and whisk again until everything is even in colour.
- Set aside 1/3 of the icing and add an additional 50g of icing sugar (sifted) to this bowl. Mix well, to a thick paste – the consistency of toothpaste.
- Place this thicker icing into a piping bag and snip a tiny piece off the end. N.B. Make sure your biscuits are completely cool before starting to ice, otherwise your icing will melt!
- Pipe an outline around your cookie and then spoon the thinner into the centre, flooding your egg with icing.
- Using a pastry or paintbrush dipped into cocoa powder, flick little speckles all over your eggs and leave to dry completely.
- Hide for little hands to find, or serve as part of an Easter feast!
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