EASTER HOT CHOCOLATE WITH HOT CROSS BUN SPICED BISCUITS

Hot cross buns get a clever reinvention as these aromatic, spiced biscuits. The hot chocolates are as divine as they sound and also a great way to use up leftover Easter eggs

INGREDIENTS

• 2 cups (500ml) milk
• 2 cups (500ml) pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 200g dark chocolate Easter eggs or dark (70%) chocolate, finely chopped
• Vanilla ice cream, small hollow Easter eggs and cocoa powder, to serve

Hot cross bun spiced biscuits

• 160g cold unsalted butter, chopped
• 1 3/4 cups (260g) plain flour
• 1 tsp baking powder
• 3/4 firmly packed cup (170g) brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1 cup (120g) pure icing sugar, sifted

 

METHOD

• 1
  For the biscuits, place the butter, flour, baking powder, brown sugar, cinnamon, allspice and nutmeg in a food processor. Add 1 tbs iced water and 1/2 tsp salt flakes, and pulse until it resembles fine breadcrumbs. Turn out onto a lightly floured work surface and knead until combined. Enclose in plastic wrap and chill for 30 minutes to firm up.
• 2
  Preheat oven to 180°C. Grease 4 large baking trays and line with baking paper.
• 3
  Remove dough from the refrigerator and cut in half. Working with 1 piece at a time, roll out to 3-5mm thick. Using a 5cm round biscuit cutter, cut rounds out of dough and place 3cm apart on trays, re-rolling dough as required. Repeat process with the remaining dough.
• 4
  Bake in batches, swapping trays halfway, for 10-12 minutes or until a biscuit moves on the tray after being pushed gently with your finger. Set aside to cool.
• 5
  Meanwhile, combine icing sugar and 1 tbs hot water in a bowl until smooth. Transfer to a piping bag fitted with a plain 2mm nozzle (alternatively place in a freezer bag and make a small hole in one corner). Pipe crosses on cooled biscuits.
• 6
  To make the hot chocolate, combine the milk, cream and vanilla seeds in a saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until hot.
• 7
  Add chocolate and 1/2 tsp salt, and continue to cook, stirring, for a further 2 minutes or until melted and smooth.
• 8
  Divide hot chocolate among heatproof cups and top with ice cream and Easter eggs. Dust with cocoa powder and serve with hot cross bun spiced biscuits.