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Chocolate Easter Egg Biscuits

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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 10

These Chocolate Easter Egg Biscuits are so versatile and the perfect little snack for the small and the grown up kids at Easter.

 You can prepare them ahead so easily in your Thermomix and store them in a biscuit tin for up to two weeks. If you are looking for something super quick and easy to prepare for Easter, these Chocolate Easter Egg Biscuits are just perfect. 

They are good fun for the kids and grown ups too. Did you know you can use the TM5 measuring cup to cut out Easter egg shapes without having to go out and buy your own Easter egg cookie cutter.

 This recipe can even be adapted to be gluten free and vegan. All you need to do is swap the butter for vegetable spread and use gluten free plain flour instead. So easy and so adaptable.


  • 120 g butter cold, in small chunks
  • 100 g caster sugar
  • 20 g maple syrup
  • 20 g double cream or 20g coconut cream
  • 220 g plain flour or Gluten Free Plain Flour
  • 30 g cocoa powder
  • 1/2 tsp baking powder


  • 100 g butter
  • 200 g icing sugar
  • 20 g cocoa powder + extra for dusting
  • 20 g double cream or 20g coconut cream
  • 50 g milk chocolate in small chunks


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Line two large baking trays with greaseproof paper and set aside.

  2. Place the butter, caster sugar, maple syrup, double cream, plain flour, cocoa powder and baking powder in the mixing bowl. combine 20 Sec. / Speed 6.
  3. Pour the mixture onto a large piece of greaseproof paper and form into a disc. Cover with another large piece of greaseproof paper and roll out between the sheets to 3mm thickness. Transfer the biscuit sheet to the fridge and chill for 10 minutes.
  4. Remove and remove the top greaseproof paper. Cut out egg shapes using either an Easter egg shaped cookie cutter or your TM5 measuring cup. Place the biscuits onto the prepared trays and re-roll any trimmings between the greaseproof paper as necessary. You should end up with 20 biscuits.
  5. Bake each tray in the oven for 10-12 minutes. Remove and leave to cool for 5 minutes, then transfer the biscuits onto a wire cooling rack and leave to cool completely.
  6. Clean the mixing bowl.
  7. Place the butter in the mixing bowl. Blitz 40 Sec. / Speed 5. Insert the whisk attachment. Whisk 2 Min. / Speed 3.5 while slowly adding the icing sugar through the lid. With 20 seconds to go, add the cocoa powder and double cream through the lid. Scrape everything down using a spatula and combine 10 Sec. / Speed 3.5. Fill the buttercream into a piping bag fitted with a plain nozzle and pipe some buttercream on half the biscuits, sandwich with the other half.
  8. Dust each biscuit with some cocoa powder. To melt the chocolate, place it in a freezer bag and seal it. Put it in a large bowl and pour over boiling water. Leave to melt for a few minutes, then remove from the water and use your hands to massage the chocolate so that it is melted evenly. Snip off the end and pipe over the biscuits. Leave to dry and enjoy!
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