Ingredients:

  • 1 cup (227g / 8 oz) unsalted butter, softened
  • ½ cup (100g / 3.5 oz) granulated sugar
  • ¼ cup (25g / 0.9 oz) unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 cups (250g / 8.8 oz) all-purpose flour, plus more for dusting
  • ¼ teaspoon salt
  • 4 ounces (113g) good quality semi-sweet chocolate, finely chopped
  • ½ cup (120ml / 4 fl oz) heavy cream
  • 1 cup (approximately) Cadbury Mini Eggs (or your favorite mini Easter candy)

Instructions:

  1. Cream together butter and sugar. Beat in cocoa powder and vanilla. Gradually add flour and salt until just combined.
  2. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  3. Roll small portions of the dough into ropes. Arrange the ropes in a circular shape on a baking sheet lined with parchment paper to form a nest. Press the center of the nest to create a well for the filling.
  4. Bake at 350°F (175°C) for 12-15 minutes, until the edges are firm and the cookies are set.
  5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. Heat the heavy cream in a small saucepan until simmering. Pour over the chopped chocolate and let it sit for a minute. Stir until smooth and glossy.
  7. Spoon the chocolate ganache into the well of each cooled cookie nest.
  8. Arrange Cadbury Mini Eggs on top of the ganache to resemble eggs in a nest. Let set completely before serving the easter birds nest cookies.