Easter Egg Cookies
250g (2.2 sticks butter) butter
120g (2/3 cup) brown sugar
125ml (1/2 cup) condensed milk
1 tsp vanilla essence
300g (2 cups) self- raising flour
150g (1 cup) plain flour
290g packet of milk or dark chocolate melts, for decorating
3 packets shell mini-eggs
Preheat oven to 180˚C or 160˚C fan-forced. Line 2 large oven trays with baking paper.
Cream butter, sugar and vanilla using an electric mixer until pale and creamy.
Add condensed milk and beat for a further 3 minutes.
Add flours and combine.
Roll rounded tablespoons of the mixture into balls and place onto trays.
Press balls down flat with the palm of your hand.
Bake for 12 minutes or until pale golden.
Leave the biscuits to cool on the tray.
Melt portions of the chocolate melts in a snack size snap lock bag in the microwave on medium power in 30 second bursts until melted. Snip off one corner of the bag. Use the melted chocolate to glue down the shell eggs onto the
biscuit. Then drizzle chocolate over the top.
Leave to set.
Store biscuits in an airtight container between sheets of baking paper.