You will need:
- Stand mixer, electric hand whisk or bowl and wooden spoon
- Baking tray/trays lined with parchment paper
- Bain marie or Microwave
- Pastry brush
- Whisk & Spoons
- Piping bag fitted with a large open star nozzle
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.