When I have more free time I liked to take advantage of any holiday cookie with beautiful shapes and decorate them to give. It is a task that requires patience, and as I’m little of it these days I prefer not to complicate me too. These cookies with chocolate Easter eggs are also very cute and are great in a tray of sweets for Easter.
The base is butter running, without yeast, so they do not grow too and are crispy but soft. The filling I used a special cream for desserts from cocoa and hazelnut purchased outside Spain, but you can use your chocolate cream favorite, make a ganache by melting the same weight of chocolate in cream or replace it with milk, of marmalade or lemon curd.
Ingredients for 20 units
- 125 g of butter without salt temperature environment, 1 packet of sugar vanilla (about 8 g), 65 g of sugar, 1 pinch of salt, 1 egg yolk L, 225 g flour for pastry, 1-2 teaspoons of milk, cream, chocolate or ganache, icing sugar.
How to make biscuits with chocolate Easter eggs
Cut the butter into cubes and beat with a mixer of rods with sugar vanilla and sugar normal, until fluffy. Add egg yolk and salt, and beat a little more. Incorporate pastry flour gradually, beating at low speed. Finish by adding one or two tablespoons of milk, just to further compact the dough evenly and without cracks.
Knead by hand to form a soft and smooth, neither dry, nor very sticky mass. Form a flat rectangle and wrap in plastic wrap. Take to the refrigerator at least an hour.
Preheat the oven to 180 ° C and prepare a tray. Remove the dough from the refrigerator and pull on parchment paper, a sheet of silicone or a floured surface, using the roller. Leave about 4 mm thick. Cut out cookies with egg-shaped and also get a hole in the center of half of them.
Place them in the tray, without separating them too. Continue until you finish the dough, reamasando what about but without adding much flour or handle too. Bake for about 8-12 minutes, until they begin to Brown. Wait a little out of the oven to allow the mass to settle and transfer to a wire rack.
Slightly heat the cream to make it easier to extend. Cover the center of the cookies that are the base of the egg, and form sandwiches with the other halves, pressing gently. Decorate with icing sugar if desired. Sugar is usually blend in with the cream, but so is non-staining can be sprinkled the upper halves apart, before forming sandwiches.
Processing time | 1 hour more rest
Difficulty | Media
Easter cookies as they can be taken with coffee or tea of desktop, of Easter snacks or as a sweet treat throughout the day. They hold well several days in an airtight container, but doing much better heat have them in the warmer part of the refrigerator.