How To Scotch A Creme Egg
Take note: this delicious, not even remotely nutritious dessert was not meant for your average Easter. In fact, it was cooked up for adventurous, sweet-toothed, chocolate-loving, creme-egg lickin’ dreamers who want way more than a Cadbury’s egg hunt.
If you’ve blurted out “that’s me!” or even nodded your head enthusiastically, you’re ready to egg-sperience Scotch eggs — the Gousto way. Godspeed.
Ingredients (Makes 1)
- 30g unsalted butter
- 30g brown sugar
- 15g caster sugar
- ¼ tsp vanilla extract
- 1 tbsp milk
- 55g plain flour + extra for dusting (microwave flour for 1 min 15 seconds stirring at 15 second intervals before use to steralise)
- 40g chocolate chips
- Creme egg (or chocolate egg of choice)
- 40g white chocolate
- 5 Biscoff biscuits
Method (2 hours)
Step 1: Use a rubber spatula to cream the butter and sugars together. Add the vanilla extract, milk and flour, then mix until you have a smooth cookie dough. Stir in the chocolate chips, then place the bowl in the fridge for 30 mins, or until firm
Step 2: Lightly dust your work surface and roll the cookie dough until it’s 1cm thick. Then, wrap the dough around the Creme egg, pressing it together until it’s formed a ball around it. Return to the fridge for 30 minutes
Step 3: Roughly chop the chocolate, and microwave it at 15 second intervals until melted. Then crush the biscuits in a bag until you get a fine crumb, and pour them onto a plate
Step 4: Remove the cookie dough ball from the fridge and coat in the melted chocolate. Drip off any excess chocolate, then roll in the biscuit crumb. Return to the fridge for a final 15 minutes to allow the chocolate to set. Slice with a serrated knife and tuck in!
Tip: Roll the ball several times in the crumbs to get it fully coated
What is Gousto?
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