With than less than a week to go to Easter, I thought I would bring you all a Easter inspired recipe. These are what I like to call Rustic Chocolate Cookie Easter Baskets.
As a child the “Easter Bunny” would always bring leave my Easter Eggs in a basket with a book. Receiving a book with my eggs was a tradition that I absolutely loved. Now, as an
adult big child, I will sometimes reflect on that and find that I really cherish those memories. Funny how small traditions for child can make such an impact later on in life.
Easter as a child is great in so many ways. Chocolate, time off school, family time, and did I mention CHOCOLATE!!! The only way Easter could have been made better was if Easter Eggs came in delicious edible baskets.
You can now make Easter perfect for your family and friends. These baskets took a few tries to make the cookie just the right taste, texture and shape. The cookies are a soft, chocolate cookie. They hold their shape and are durable while remaining lovely and soft with a very slight outside crunch. The white chocolate covering gives a lovely sweetness to the richness of the cookie and the two flavours mix together in the most wonderful way.
You can make 12 baskets if you line the muffin tin halfway with the cookie mixture. If you want deeper baskets you will get around 8-10. I found by placing a narrow piece of non stick cooking paper that sits on the bottom of the muffin tin, extending up two sides, so that they can be used as handles to remove the baskets from the tin once they have been cooked and cooled.
I went with using a muffin tin as it is the easiest to get the “basket” shape. If you want one large basket by using a cake tin, I’m sure that would work fine. I personally have not tried that, so I can’t vouch for the results, but I would be excited to hear if anyone else tries this and if it works out.
To get the handles, I rolled small pieces of biscuit and curved it into a handle type shape. Take a ruler and measure the width of the top of each basket and match that width to the width of bottom of the handles.
Don’t worry if your baskets aren’t all perfect shapes and sizes – these are rustic chocolate cookie baskets after all.
- 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
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.