Need some inspiration this Easter? Try our simple Butternut Snap Easter Nests.
Arnott's product:Butternut Snap
250g packet Arnott’s Butternut Snap Cookies
2 cups shredded coconut
375 gm milk chocolate melts
Pre-heat oven to 180°C. Place the coconut on a baking sheet and toast in the oven for 5-10 minutes until coconut is golden. Set aside to cool.
Place biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin using a lime or similar shape and mould into a cup shape. Allow to cool. Remove from tin & transfer to a tray. Repeat with remaining biscuits.
Place chocolate in a medium glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 50 second bursts on medium power until melted, stirring in-between each burst.
Dip the rim of the moulded butternut snap in melted chocolate, then dip into the toasted coconut. Repeat with remaining biscuits.
Combine remaining coconut and chocolate, stir well. Divide the remaining coconut chocolate mixture amongst each nest and top with Easter decorations.
Place in the fridge until set.
Use a fresh lime or small soup ladle to shape the biscuits into the mold.