Crème Egg dodgers

Use an egg-shaped cutter to give these cookies a really Eastery finish, or just use a 9cm round cutter if that’s what you have at home.

Ingredients

Serves: 10

Ready in: 45 mins

For the biscuits:

• 150g self-raising flour
• 50g plain flour, plus extra for dusting
• 125g caster sugar
• 125g butter, diced
• 50g cocoa powder
• 1 egg, lightly beaten
• 1tsp vanilla extract
• 50g icing sugar

For the buttercream:

• 40g butter, softened
• 75g icing sugar
• ½ tsp milk
• 1 Cadbury Mini Creme Egg, chopped into pieces

Method

1. Preheat the oven to 180°C/160°C fan/gas 4. Line two baking sheets with baking paper. Put both flours, the caster sugar and the butter in a food processor and whizz until it has the consistency of fine breadcrumbs.
2. Add the cocoa powder, egg and vanilla, and pulse until the mixture starts coming together. Tip it out onto a floured surface and knead briefly to form a smooth dough.
3. Roll out the dough to the thickness of a pound coin, then use a cutter to stamp out egg shapes or rounds. Place the discs on the baking sheet, then cut oval or round shapes with a knife or small cutter from the centre of half the discs. Re-roll the pastry trimmings and continue until you have 20 cookies in total (half with the centre hole cut out).
4. Bake in the oven for 15-18 mins until crisp and golden. Remove from the oven and transfer to wire racks to cool.
5. For the buttercream, beat the butter with an electric whisk until pale, then gradually add the icing sugar, beating well between each addition, until soft and smooth. Add the milk and the last of the sugar and beat for a final time. Then fold in the chopped Cadbury Mini Creme Egg.
6. Spread the buttercream onto the whole cookie halves, then top with the cookies with holes in the centre. Mix the icing sugar with 1 tbsp water then drizzle over the cookies to decorate.