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Easter nest biscuits

There's a creamy surprise in the centre of these chocolate Easter nests
Easter nest biscuits

The foodies at Rodda’s in Cornwall have teamed up with chef Juliet Sear to create these fun Easter nest biscuits

www.roddas.co.uk

Makes    12
Oven temp    170°C / gas 3

For the biscuits:

  • Butter 225g, softened
  • Vanilla bean paste 1 tsp
  • Icing sugar 70g
  • Plain flour 22g
  • Cornflour 50g
  • Salt ½ tsp

For the chocolate nests:

  • Milk chocolate 275g
  • Shredded wheat cereal a few handfuls, crushed
  • Vanilla bean paste 1 tsp
  • Icing sugar 2 tbsp
  • Rodda’s Clotted Cream 227g
  • Mini eggs of your choice
  1. For the biscuits: preheat the oven to 170°C / gas 3. Line a baking sheet with non-stick baking parchment.
  2. Place the butter, vanilla and icing sugar in a bowl and beat until pale and fluffy.
  3. Sift in the flour, cornflour and salt and beat until combined.
  4. Spoon the mixture into a piping bag fitted with a large open star nozzle. Pipe swirled rounds onto the tray to create nests about 7cm in diameter. Leave a gap of a few centimetres between each one. Chill for 30 minutes in the fridge.
  5. Bake for 13—15 minutes until a pale golden-brown. Cool on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely.
  6. For the chocolate nests: melt the chocolate and use a little to paint the base of the biscuits with a pastry brush. Combine the rest of the melted chocolate with the cereal. Once combined, build a wall around the edge of each biscuit to make the nest.
  7. Combine the icing sugar, vanilla and clotted cream. Mix well until thickened.
  8. Spoon the cream mixture into the nests and then nestle your mini eggs into the cream.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the biscuits:

  • Butter 225g, softened
  • Vanilla bean paste 1 tsp
  • Icing sugar 70g
  • Plain flour 22g
  • Cornflour 50g
  • Salt ½ tsp

For the chocolate nests:

  • Milk chocolate 275g
  • Shredded wheat cereal a few handfuls, crushed
  • Vanilla bean paste 1 tsp
  • Icing sugar 2 tbsp
  • Rodda’s Clotted Cream 227g
  • Mini eggs of your choice

Method

  1. For the biscuits: preheat the oven to 170°C / gas 3. Line a baking sheet with non-stick baking parchment.
  2. Place the butter, vanilla and icing sugar in a bowl and beat until pale and fluffy.
  3. Sift in the flour, cornflour and salt and beat until combined.
  4. Spoon the mixture into a piping bag fitted with a large open star nozzle. Pipe swirled rounds onto the tray to create nests about 7cm in diameter. Leave a gap of a few centimetres between each one. Chill for 30 minutes in the fridge.
  5. Bake for 13—15 minutes until a pale golden-brown. Cool on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely.
  6. For the chocolate nests: melt the chocolate and use a little to paint the base of the biscuits with a pastry brush. Combine the rest of the melted chocolate with the cereal. Once combined, build a wall around the edge of each biscuit to make the nest.
  7. Combine the icing sugar, vanilla and clotted cream. Mix well until thickened.
  8. Spoon the cream mixture into the nests and then nestle your mini eggs into the cream.
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South West 660
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For the biscuits:

  • Butter 225g, softened
  • Vanilla bean paste 1 tsp
  • Icing sugar 70g
  • Plain flour 22g
  • Cornflour 50g
  • Salt ½ tsp

For the chocolate nests:

  • Milk chocolate 275g
  • Shredded wheat cereal a few handfuls, crushed
  • Vanilla bean paste 1 tsp
  • Icing sugar 2 tbsp
  • Rodda’s Clotted Cream 227g
  • Mini eggs of your choice
  1. For the biscuits: preheat the oven to 170°C / gas 3. Line a baking sheet with non-stick baking parchment.
  2. Place the butter, vanilla and icing sugar in a bowl and beat until pale and fluffy.
  3. Sift in the flour, cornflour and salt and beat until combined.
  4. Spoon the mixture into a piping bag fitted with a large open star nozzle. Pipe swirled rounds onto the tray to create nests about 7cm in diameter. Leave a gap of a few centimetres between each one. Chill for 30 minutes in the fridge.
  5. Bake for 13—15 minutes until a pale golden-brown. Cool on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely.
  6. For the chocolate nests: melt the chocolate and use a little to paint the base of the biscuits with a pastry brush. Combine the rest of the melted chocolate with the cereal. Once combined, build a wall around the edge of each biscuit to make the nest.
  7. Combine the icing sugar, vanilla and clotted cream. Mix well until thickened.
  8. Spoon the cream mixture into the nests and then nestle your mini eggs into the cream.

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