Easter Eggstravaganza recipe

Ingredients & Quantities

Biscuit

• 225g of Plain Flour
• 115g of Cornflour
• 115g of Sugar
• 225g of Margarine

Topping

• 1/4 packet of Cheesecake Mix
• 25g of Driec Milk
• 240ml of Water
• Mini chocolate eggs

Method

1. Mix all the dry biscuit ingredients together. Rub in the margarine and work the mixture to form a soft pastry consistency.
2. Roll out on to a lightly floured surface and using a 3" cutter, cut out biscuits.
3. Bake at 375F/190C for about 10-12 mins.
4. Put on to a wire rack to cool.
5. Add the reconstituted milk to the cheesecake mix and whisk until the filling becomes pipeable.
6. Pipe around the edge of each biscuit to form a 'nest'.
7. Fill the centre with mini chocolate eggs - approx. 2 per biscuit.