These quick, easy, fun and delicious Chocolate Shortbread Cookies with Mini Eggs are perfect for making with your little ones around Easter! Gorgeous, buttery texture of traditional shortbread with added chocolate fix. Oh, and have I mentioned Mini Eggs?
I thought I would share one more Easter bake with you before I take a short break to enjoy some time with the family over Easter period. They will be perfect as a tasty baking project with your kids during Easter break!
Shortbread biscuits are really quick and easy to make, buttery, crumbly and very very moreish! They are one of my kiddos favourite biscuits in their plain form but this time they asked whether we could make them more Easter like. Well, what better way to jazz things up for Easter than to make them chocolatey and add some Mini Eggs to the equation. Now, that's Easter for your right there! And that's what we've done here. The result is really delicious!
Traditional Chocolate Shortbread Recipe taken one step further!
We decided to scatter our crushed Mini Eggs over the rolled out and chilled dough first and made it look almost like chocolate bark. We wanted the first batch to have really prominent Mini Eggs pieces. Kids chose the bunny cutter to go first and we managed to cut out 8 little bunnies first time around. We then had to re-roll the dough and second batch of biscuits is more subtle as far as Mini Eggs are concerned although they are still there when you take a bite. Both batches were delicious although I only got to eat the little flower biccies as kids announced that bunnies were theirs! Oh well!
Few tips when making Chocolate Shortbread Cookies
Working with Mini Eggs. If you'd rather go for more subtle version from the get-go you can simply add your bashed Mini Eggs to the food processor before you take the dough out and pulsate it few times to combine. When making these by hand make sure you bash the Mini Eggs really well and then incorporate them into the dough before the initial rolling out. You could leave the Mini Eggs out altogether if you wanted to as these choccy shortbreads are super delicious plain too. The choice is yours!
Chill your dough if you don't want your cookies to spread too much and hold their shape. I found that popping rolled out dough into the freezer before cutting shapes and baking works really well.
Storing & Freezing
Once cooled store your chocolate shortbread in airtight container for 7-10 days or freeze for up to 3 months. When freezing take care as these cookies are quite fragile.
You could also freeze unbaked dough which would be best rolled into log shape and frozen wrapped in baking parchment and popped into the freezer bag. When you are ready to bake simply take your dough out 15 minutes before and let it thaw just a bit. Using sharp knife, cut the dough into rounds (no shapes here for ease) and bake as per instructions below.
Chocolate Shortbread Cookies with Mini Eggs - Step-By-Step
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Put butter, sugar, both flours and cocoa in a bowl of your food processor and mix together until mixture starts resembling sand and then slowly turns into pliable dough. If you don't have food processor simply use your fingers and rub the butter and dried ingredients together until you get to sandy texture and then use your entire hand to squash the dough together until it's pliable. Shape it into a disc.
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Place your dough in between two pieces of greaseproof paper sprinkled with flour and roll it out until you are happy with the thickness about 4-5 mm thick. Pop your rolled out dough into the freezer for about 10 min to firm up.
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Preheat the oven to 170C/340F/Gas Mark 3. Put Mini Eggs in the plastic bag and bash with a rolling pin.
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Take your chilled dough out of the freezer and sprinkle crushed Mini Eggs all over it pressing down gently with your hand.
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Cut out first round of shapes with the cutter of your choice. You might have to use quite a bit of strength if one of the egg pieces gets in the way of the cutter. The first batch will have very prominent pieces of Mini Eggs showing.
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Re-roll the dough and cut out more shapes. The batch from re-rolled dough will have less prominent pieces of Mini Eggs which can still be tasted when bitten into.
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Place on baking trays in preheated oven and bake for approx 20 min. Make sure you keep an eye on them from 15 min onwards to prevent them from burning. They should be just firm to the touch. Remove from the oven and let them breathe for couple of minutes before transferring to cooling rack to cool down completely.
📋 Recipe
Chocolate Shortbread Cookies with Mini Eggs
Ingredients
- 125 g unsalted butter cubed and at room temperature
- 125 g plain flour
- 50 g cornflour
- 50 g vanilla sugar or caster sugar
- 2 tablespoon cocoa powder
- 1 90g bag of Mini Eggs
Instructions
- Put butter, sugar, both flours and cocoa in a bowl of your food processor and mix together until mixture starts resembling sand and then slowly turns into pliable dough. If you don't have food processor simply use your fingers and rub the butter and dried ingredients together until you get to sandy texture and then use your entire hand to squash the dough together until it's pliable. Shape it into a disc.
- Place your dough in between two pieces of greaseproof paper sprinkled with flour and roll it out until you are happy with the thickness about 4-5 mm thick. Pop your rolled out dough into the freezer for about 10 min to firm up.
- Preheat the oven to 170C/340F/Gas Mark 3. Put Mini Eggs in the plastic bag and bash with a rolling pin.
- Take your chilled dough out of the freezer and sprinkle crushed Mini Eggs all over it pressing down gently with your hand.
- Cut out first round of shapes with the cutter of your choice. You might have to use quite a bit of strength if one of the egg pieces gets in the way of the cutter. The first batch will have very prominent pieces of Mini Eggs showing.
- Re-roll the dough and cut out more shapes. The batch from re-rolled dough will have less prominent pieces of Mini Eggs which can still be tasted when bitten into.
- Place on baking trays in preheated oven and bake for approx 20 min. Make sure you keep an eye on them from 15 min onwards to prevent them from burning. They should be just firm to the touch.
- Remove from the oven and let them breathe for couple of minutes before transferring to cooling rack to cool down completely.
Notes
- Nutritional information is approximate and should be treated as a guideline only
- If you’d rather go for more subtle version of the biscuits with Mini Eggs more incorporated into the dough simply add your bashed Mini Eggs to the food processor before you take the dough out and pulsate it few times to combine.
- When making these by hand make sure you bash the Mini Eggs really well and then incorporate them into the dough before the initial roll out.
- Check out this post for details on how to make your own vanilla sugar
- Store in airtight container for 7-10 days. Freezer friendly.
Nutrition
Update Notes: This post was originally published on 28 March 2018 and republished in April 2019 with some more useful info.
Some more recipes you might enjoy
Easter Chocolate Nests (Vegan)
Chocolate Fork Biscuits (Vegan)
Chocolate Oatmeal Cookies (No-Bake, Vegan, Gluten-Free)
White Chocolate & Mini Eggs Blondies,
Easy Blood Orange Drizzle Cake
Chocolate Banana Cake (Traybake)
Peanut Butter Millionaire's Shortbread
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Pin Chocolate Shortbread Cookies with Mini Eggs For Later!
I’m linking my Chocolate Shortbread Cookies with Mini Eggs with the following pages:
Cook Blog Share hosted by Eb at Easy Peasy Foodie and Monika at Everyday Healthy Recipes
We Should Cocoa by Choclette at Tin and Thyme
Bake of the Week by Helen at CasaCostello and Jenny at MummyMishaps
Kat (The Baking Explorer) says
These cookies are so perfectly cute and chocolatey for Easter!
joskitchenlarder says
Thank you Kat! 🙂
Janice says
These look like so much fun. I do love shaped biscuits and mini eggs are my favourites.
joskitchenlarder says
Thanks Janice! 🙂 Yes, they were really fun to make and kids are already looking forward to making them again soon in the run up to Easter!
choclette says
I do like those little bunnies. Love shortbread too and the mini eggs sound like a fab addition. Easter seems like quite a while ago now, but I'd be very happy to down one or three of these. Thanks for sharing with #WeShouldCocoa.
Lucy says
Love the bunny shaped ones, my kids would adore these! Such fun to make I bet.
joskitchenlarder says
Thanks Lucy! 🙂 They are rather cute, aren't they? Got to love shortbread and these were so much fun as our Easter baking project. 🙂
Cat | Curly's Cooking says
I love the bunny shaped biscuits, they're super cute!x
joskitchenlarder says
Thanks Cat! 🙂 Kids absolutely loved them! x
Jenny Paulin says
these are super cute Jo,and I love that they incorporate mini eggs - yum! thanks for sharing with #Bakeoftheweek x
joskitchenlarder says
Thanks Jenny 🙂 xx
Corina Blum says
These look amazing! It may be past Easter but my children are still quite happily eating Easter eggs and bakes! Thanks so much for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thanks Corina! 🙂 We are still very much on Easter chocolate and bakes, with kids still at home and soo much chocolate around one simply has to make a good use of it (I mean eat it or bake with it) lol 😉 x
Amanda says
Awwww these are so freaking cute!!! Can't wait to make them ASAP! 🙂 xo
joskitchenlarder says
Thanks Amanda! 🙂 Aren't they just? Not too cute to not want to devour them all (if only my kids let me) lol x
Angela / Only Crumbs Remain says
Aw I love these Jo! I particularly love the bunny shaped ones that your children claimed as theirs - they really do scream of Easter 🙂 Thankyou so much for linking up with #BakingCrumbs Jo,
Angela x
joskitchenlarder says
Thanks Angela! 🙂 They have been ever so popular and we have made them again since Easter using different cutters although I must say the little bunnies are my favourites too. They are just so cute! 🙂 xx
Monika Dabrowski says
This is a great and really creative idea, and something to get the kids involved in too! Thank you for sharing with #CookBlogShare!
joskitchenlarder says
Thanks Monika! ) Kids really loved making these. A bit of fun in the run up to Easter with second batch baked after to use up all their Mini Eggs leftovers 🙂