Double Chocolate Shortbreads

These are sandwiched with a rich white chocolate ganache, but if you’re short of time, you could use a shop-bought chocolate hazelnut spread.

Hands-on time 35min, plus chilling, cooling and setting. Cooking time about 20min. Makes 12-14

FOR THE BISCUITS

 115g unsalted butter, softened

 60g caster sugar

 150g plain flour

 20g cocoa powder

FOR THE WHITE CHOCOLATE GANACHE

 100g white chocolate, finely chopped

 40ml double cream

FOR THE ICING

 75g icing sugar

 10g cocoa powder

YOU WILL ALSO NEED

 6-7cm egg-shaped cutter, see GH Tip

1 For the biscuits, in a medium bowl using a handheld electric whisk, beat the butter and sugar until light and fluffy, about 3min. Sift in the flour, cocoa powder and a pinch of salt and beat until the dough starts to clump together. Scrape on to a sheet of baking parchment or clingfilm, bring together and pat out to about 1cm thick. Wrap and chill for 30min.

2 Preheat oven to 190°C (170°C fan) mark 5 and line 2 baking sheets with baking parchment. Place dough between 2 sheets of baking parchment and roll out to 3mm thick. Peel off top layer of parchment and stamp out biscuits using the egg-shaped cookie cutter, re-rolling trimmings as before and transferring the eggs to the lined sheets. If your dough becomes too soft, wrap and chill to firm up.

3 Bake biscuits for 12-14min, or until firm at the edges but still just soft in the centre (they will crisp on cooling). Leave to cool on the sheets for 5min, then carefully transfer to a wire rack to cool completely.

4 Meanwhile, make the white chocolate ganache. Melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water. Cool for 15min, then chill for 15min. Once chilled, using a handheld electric whisk, beat for 30sec until lightly whipped.

5 For the icing, sift the icing sugar and cocoa powder into a bowl and stir in 3-4tsp water to make smooth, pipeable icing. Transfer to a small piping bag fitted with a fine nozzle.

6 Sandwich the cookies together using the ganache, then pipe the icing on to 1 side of each to resemble Easter eggs. Allow to set before serving.

PER SANDWICHED BISCUIT (if making 14) 200cals, 2g protein, 11g fat (7g saturates), 22g carbs (14g total sugars), 1g fibre

TO STORE Once cool, keep the plain biscuits in an airtight container at room temperature for up to 3 days. After decorating, keep for up to 3 more days (they will soften on storing).