Bird’s Nest Cookies
  • 1½ cups plain flour
  • ¾ cup cocoa powder
  • 1¼ tsp baking powder
  • ¾ cup softened butter
  • 1¼ cups white sugar
  • 1 egg
  • 1 cup icing sugar
  • 1 tbsp cocoa powder
  • 1 tsp vanilla essence
  • 1 ½ tbsp boiling water.
  • Shredded coconut
  • Jelly beans or mini chocolate eggs
  2. Preheat the oven to 190 degrees C (375 degrees F).
  3. Sift together the flour, cocoa and baking powder.
  4. In a separate bowl, cream together the butter and sugar until smooth, then beat in the egg. Gradually stir in the sifted ingredients to form a soft dough.
  5. Divide the dough into 2 pieces, flatten and wrap in cling film. Refrigerate for 2 hours.
  6. Tip: If you don’t have time to refrigerate you can place in the freezer for 15-30 minutes. Trust me, you don’t want to skip this step otherwise you bake cakes not cookies!!
  7. On a lightly floured surface, roll the dough out to ⅛ inch in thickness and cut into desired shapes using cookie cutters.
  8. Place the cookies onto grease proof paper on your baking tray.
  9. Bake for 8 to 10 minutes in the preheated oven. Allow the cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  11. When cooled, make the icing by mixing the icing sugar with vanilla essence and water.
  12. Place the icing around the edge of the cookies using a piping bag.
  13. Cover the icing with coconut.
  14. Fill the middle of the cookies with your chosen eggs.
Recipe by Smart Party Planning at