Ingredients

The following ingredients have 4 Servings
  • 150 g Butter, Melted ((2/3 Cups))
  • 2/3 Cup Brown Sugar
  • 3 Tbsp. Sugar
  • 1 tsp Vanilla Extract
  • 1 Large Egg
  • 1 and 2/3 Cups All-Purpose Flour
  • 1/4 Cup Cornflour
  • 1/3 Cup Cocoa
  • 300 g White Chocolate, (Melted)

Instruction

  • Preheat oven to 180°C (350°F) and grease a muffin pan and line a baking tray with non stick baking paper.
  • Melt the butter and mix with the brown sugar and white sugar.
  • Add the egg and vanilla extract and mix together.
  • Add the flour, cornflour and cocoa and mix into a dough.
  • Place in the fridge for at least 30 minutes.
  • While the dough is chilling, line the muffin tins with narrow pieces of non stick baking paper extending up two sides to use as handles.
  • Roll the dough to around about 3mm thickness and place dough into each muffin pan with the dough reaching halfway up the sides.
  • Prick holes in the bottom of each one with a fork to stop any bubbles.
  • Roll out the handles and place on the baking tray.
  • Bake the baskets for 10-12 minutes and the handles for 8-10 minutes.
  • Allow them to cool completely before removing from the pan.
  • Melt 150g of the white chocolate and using a knife, spead the chocolate on the bottom and sides of each basket.
  • Place on a tray upside to set.
  • Melt the rest of the chocolate and do the same on the inside of the each basket and the handles.
  • Once they have set, stick the handles to the baskets using any leftover chocolate as "glue" and allow them to set in the fridge leaning against something to stop the handles from falling.
  • Once set, fill them with Easter Eggs and display.