Waitrose and Partners
Easter egg shortbread biscuits

Easter egg shortbread biscuits

A firm favourite in the Martha Collison household – the combination of chocolate and lime is unusual but delicious

4 out of 5 stars(1) Rate this recipe
  • Makes18
  • CourseCake
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins
  • Pluschilling and cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 170g unsalted butter, softened
  • 65g icing sugar
  • 1 tsp vanilla bean paste (optional)
  • 2 unwaxed limes, zest and 2 tbsp juice
  • 240g plain flour
  • 2 tbsp cornflour
  • 75g dark chocolate 70% cocoa


  1. Beat together the butter and icing sugar until creamy, pale and fluffy, using electric beaters and a large bowl or a freestanding mixer with a paddle attachment. Beat in the vanilla paste (if using) and the lime zest and juice.

  2. In a separate bowl, mix together the flour, cornflour and a pinch of salt. Gradually work into the butter to form a stiff dough. If it’s too crumbly, add more lime juice.

  3. Roll the dough into a log shape, about 6cm in diameter, and wrap tightly in baking parchment. Gently press 1 long edge of the log on the work surface, to a rounded point, smoothing it to create an egg-shaped cross-section. Chill for at least 1 hour.

  4. Preheat the oven to 180ºC, gas mark 4. Using a sharp knife, trim the ends from the dough, then slice into 5mm-thick biscuits. Spread over a few parchment-lined trays and bake, switching the trays halfway if needed, until just starting to colour – around 12-15 minutes. Leave to cool on a wire rack.

  5. Melt the chocolate in a heatproof bowl over a pan of just simmering water, or use the microwave. Pour into a disposable piping bag. Leave the chocolate to cool and thicken for 10 minutes, then cut a small opening and pipe decorations – try stripes, zigzags and spots – onto your Easter cookies.


Typical values per item when made using specific products in recipe


670kJ/ 161kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating