Giant Easter Egg Biscuit

Serves 6, Prep and Cook: 1 hour

1½ cups plain flour

¹⁄³ cup icing sugar mixture 150g cold unsalted butter,

chopped

1 egg yolk

1 tsp vanilla essence

2-2½ tblsps cold water

2 x 125g packets mini milk chocolate eggs with a crispy shell coating

2 x 37g Wizz Fizz cream eggs,

halved

3 x 10g Lindt milk chocolate

mini gold bunnies

2 x 29g milk chocolate Easter

bunnies

Mini icing flowers, to decorate

FROSTING

1 cup Betty Crocker Creamy Deluxe Vanilla Frosting ½ cup icing sugar mixture Liquid green food colouring, to tint

1 Process flour, sugar and butter in a food processor until mixture resembles fine crumbs. With motor operating, add yolk, vanilla and enough water until mixture comes together to form a ball.

2 Place dough on a bench. Shape into a 10cm x 12cm flat disc. Cover. Refrigerate 30 minutes.

3 Unwrap dough and place on a large sheet of baking paper. Place another sheet on top.

4 Using a rolling pin, roll out dough into an egg-shape, about 20cm x 30cm, stopping occasionally to remove the top paper and shape with your hands.

5 Slide dough including the paper underneath, onto a large oven tray. Remove the top paper.

6 Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until light golden. Remove. Stand on tray until cooled completely.

7 To make frosting, combine vanilla frosting and sugar in a large bowl. Mix well. Tint green with colouring. Transfer to a piping bag fitted with a multi opening tip piping nozzle.

8 Pipe over top of biscuit to represent grass (see Tip). Decorate with eggs, bunnies and flowers.