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Juliet Sear’s Easter Nest biscuits

A delicious treat for Easter

These delicious biscuits look adorable when transformed into little chocolate nests for Easter.  They are simple to make and a perfect fun family bake. The swirled biscuits are decorated with milk chocolate coated shredded wheat cereal, filled with whipped Rodda’s clotted cream and decorated with mini Easter eggs of your choice.

ingredients 14 ingredients
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Prep 30 minutes Cooking 15 mins
user icon Serves 12 people
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Ingredients

  • For the biscuits:
  • 225g very soft butter
  • 70g icing sugar
  • 225g plain flour
  • 50g cornflour
  • 1 tsp vanilla bean paste
  • ½ tsp salt
  • Chocolate Nest topping
  • 275g milk chocolate
  • A few handfuls of broken shredded wheat cereal
  • 1 teaspoon vanilla
  • 2 tablespoons icing sugar
  • 227g Roddas Clotted cream
  • Mini eggs of your choice

Method

You will need:

  • Stand mixer, electric hand whisk or bowl and wooden spoon
  • Sieve
  • Baking tray/trays lined with parchment paper
  • Bowls
  • Bain marie or Microwave
  • Pastry brush
  • Whisk & Spoons
  • Piping bag fitted with a large open star nozzle

Method:

Preheat the oven to 170C Fan

Line your baking sheet/s with non-stick baking parchment.

Place the butter, vanilla and icing sugar into a bowl and beat until pale and fluffy.

Sift in the flour, cornflour and salt together and beat until combined.

Spoon the mixture into a piping bag fitted with a large open star nozzle (I’ve used a 1m)

Pipe swirled rounds onto the tray to create nests about 7cm. Leave a few cm’s between each one.

Ideally, if you chill these for about 30 mins they keep their shape/piping definition better

Bake in the centre of the oven for approx 13—15 minutes, until a pale golden-brown. Cool on the baking sheet for 5 minutes then carefully transfer to a wire rack to cool completely

Melt the chocolate and paint the base of the biscuits with a pastry brush. Use some melted chocolate to coat the cereal and build up a wall around the edge of each biscuit to make the nest where you can add the clotted cream inside.

 

Add the cream to the icing sugar and add some vanilla. Mix well, then whip up for a minute or so until thickened.

 

Spoon the delicious cream into the nests and then nestle your mini Easter eggs into the cream. Best served immediately. Refrigerate if you aren’t eating within a couple of hours. If you wish you can use less cream and fill half of them and save the rest in an air tight container or sealed bag and fill them with more cream on another day.

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Juliet sear with a cake Juliet Sear is an acclaimed baking expert, food stylist, TV presenter and best-selling author. Juliet has starred on many TV shows such as Sunday Brunch, and ITV’s This Morning. More recently she has had her own show on ITV called Beautiful Baking with Juliet Sear. Juliet has many of her own books, such as The Cake Decorating Bible and Cakeology but also writes for many other magazines including the BBC Good Food Magazine. Juliet is known for helping the Bake and Cake show alongside Paul Hollywood to where it is now. Juliet is well known for taking on the unthinkable baking challenges such as the edible Christmas jumper.

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