Chocolate ‘dippy eggs’ and brown butter shortbread soldiers recipe
A fun new take on classic 'dippy eggs' made with Cadbury crème or caramel chocolate eggs and toasty, sugar sprinkled brown butter shortbread fingers. See method
- 175g butter, cubed
- 50g caster sugar
- 2 tbsp milk
- 100g wholemeal flour
- 100g plain flour, plus extra for dusting
- 2 tbsp demerara sugar
- 4 Cadbury crème or caramel eggs
Each serving contains
of the reference intake
- Add the butter to a small saucepan and melt over a low heat. Once fully melted, continue to heat for 3-4 mins until the butter is browned – the bubbles will change from large bubbles to a small foam, the butter will begin to smell nutty and biscuity and go a golden colour. Keep a close eye on it so that it does not burn. Pour into a small bowl and chill in the fridge or freezer until firm. This can be done ahead of time.
- Preheat the oven to gas 6, 200°C, fan 180°C. Line two baking trays with baking paper. Once the butter is firm, use an electric whisk to cream together with the caster sugar and milk until light and fluffy. Add the flours and stir to fully combine into a dough.
- Tip the dough onto a lightly floured surface and roll out to 1cm thick. Trim the edges into a neat square. Prick the dough all over with a fork, then sprinkle with demerara sugar. Slice into 1cm wide fingers, about 8cm long, and transfer to the lined baking trays.
- Bake for 10-12 mins until they begin to go golden round the edges and underneath. Leave to cool on the trays for 10 mins (the biscuits will continue to firm up), then transfer to wire racks to cool completely.
- Slice off the top of the crème eggs and use the shortbread for dunking!