Ultimate Double Chocolate Easter Egg cookies

Easter is just around the corner and these moorish double choc cookies which in actual fact can be eaten all year round made in any theme or shape. Crumbly delicate outer Chocolate biscuits filled with a smooth and lush Chocolate caramel butter filling thats low in moisture content that lets these cookies keep there texture and last just that little extra longer in an air tight container for the easter break, if there not already eaten.... check out the video on how to make them and il drop the recipe below, Enjoy have fun and keep making Magic! Chocolate Cookie Dough. 165c for 15-18mins 100g Butter unsalted 30g Golden Syrup or similar 35g. Sugar 1ea Egg Yolk 10g Cornstarch 100g Flour AP 25g. Oil grapeseed or canola 15g Desicated Coconut 20g Cocoa powder 6g. Vanilla paste Soften butter, add sugars, add yolk, fold through dry ingredients, roll to 6mm Chocolate Caramel Butter Filling 100g Sugar 130g Cream (pure, heavy or thickened) 10g Cocoa Powder 15g Coconut Milk powder 10g Cornstarch 100g Dark 60% Chocolate 4g Salt 6g. Vanilla paste 110g. Butter unsalted 60g. Coconut Oil or deoderised coconut oil (if dont want the taste) caramalize sugar, add cream, remove heat, then dry ingredients till thicken, pour over chocolate, cool to 40c and add butter and whip. Royal Icing 120g Icing Sugar 3g Creme of tartar Egg Whites (enough to just make it to a paste) Colorings of choice mix into thick paste ,colour , then adust consistency with working in bowl or on table to suit use.