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Dark Choc Easter Egg Shortbread

perfect for sharing
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
1071 kcal
Protein
: 
14.3g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Soya
  • Hazelnuts
  • Nuts
  • Spelt (wheat)
  • Wheat
  • Sesame
  • Cashew nuts
  • Macadamia Nuts
  • Almonds
  • Milk
  • Pistachio nuts
  • Rye
  • Brazil nuts
  • Oats
  • Cereals containing gluten
  • Peanut
  • Walnuts
  • Pecan Nuts
  • Barley
  • May contain traces of allergens
Serving amount

150 grams

Plain Flour

(Contains: Wheat)

1 pack(s)

Butter

(Contains: Milk)

50 grams

Icing Sugar

100 grams

Chocolate Chips

(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)

Not included in your delivery

1 unit(s)

Egg

to taste

Water

Energy (kJ)4481 kJ
Energy (kcal)1071 kcal
Fat61.7 g
of which saturates38.3 g
Carbohydrate108.9 g
of which sugars46.6 g
Dietary Fiber7.1 g
Protein14.3 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Rolling Pin
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat the oven to 190°C/170°C fan/gas mark 5.
  • Separate 1 egg white from the yolk. Reserve 1 tbsp flour.
  • Add sugar, butter (ensure butter is cold) and remaining flour to a large bowl.
  • Knead with your fingertips until the butter is incorporated and the dough has a crumbly consistency.
  • Add the egg yolk and mix until the dough is smooth. Take care not to over-knead.
Shape the Shortbread
2
  • Roll the dough out to 1cm thickness. Sprinkle with reserved flour to avoid sticking.
  • Cut the dough into oval shapes to resemble Easter eggs.
  • Roll the remaining dough into a ball, and repeat the process until all the dough is used.
  • Place onto a lined baking tray, spacing them well apart. Bake until lightly golden, 15-20 mins.
Finish and Serve
3
  • While the shortbread cools, boil a pot of water. 
  • Pop the chocolate into a bowl and place on top of the pot. Stir until melted.
  • Place the melted chocolate in a piping bag.
  • Decorate the Easter egg shortbread as you like.
  • Place in the fridge until the chocolate has hardened, 10-15 mins.

Little Chefs TIP: Kids can help to decorate the Easter egg shortbread.

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