Easter tiffin wreath
Decorate this crunchy chocolate Easter tiffin wreath with extra treats and fondant carrots for a sweet centrepiece for your celebration
Easter crinkle cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling and cooling
- Easy
- makes 15
Skip to ingredients
- 30g cocoa powdersieved
- 100g caster sugar
- 2 tbsp vegetable oil
- 1 egg
- 90g plain flour
- ½ tsp baking powder
- 25g icing sugar
- 15 Easter chocolatesa mixture of white and milk chocolate
Nutrition: per serving
- kcal143
- fat6g
- saturates3g
- carbs20g
- sugars15g
- fibre1g
- protein2g
- salt0.09g
Method
step 1
Line a large baking tray with baking parchment and set aside. Whisk the cocoa, caster sugar, oil and egg together in a bowl until smooth. Sieve over the flour, baking powder and a small pinch of salt, then mix well to make a soft dough. Wrap and chill for 1 hr to firm up slightly.
step 2
Heat the oven to 190C/170C fan/gas 5. Sieve the icing sugar into a shallow bowl. Roll the chilled dough into 15 even-sized balls (about 20g each) using your hands. Roll the dough balls in the icing sugar, then arrange on the prepared baking tray, evenly spaced apart. Bake for 9 mins, then press an Easter chocolate into the middle of each cookie, alternating the flavours, and bake for 1 min more. Leave to cool completely on the tray – the cookies will firm up more as they cool. Will keep in an airtight container for up to three days.
