• Preheat the oven to 190°C/170°C fan/gas mark 5.
• Separate 1 egg white from the yolk. Reserve 1 tbsp flour.
• Add sugar, butter (ensure butter is cold) and remaining flour to a large bowl.
• Knead with your fingertips until the butter is incorporated and the dough has a crumbly consistency.
• Add the egg yolk and mix until the dough is smooth. Take care not to over-knead.

• Roll the dough out to 1cm thickness. Sprinkle with reserved flour to avoid sticking.
• Cut the dough into oval shapes to resemble Easter eggs.
• Roll the remaining dough into a ball, and repeat the process until all the dough is used.
• Place onto a lined baking tray, spacing them well apart. Bake until lightly golden, 15-20 mins.

• While the shortbread cools, boil a pot of water. 
• Pop the white chocolate into a bowl and place on top of the pot. Stir until melted.
• Place the melted chocolate in a piping bag.
• Decorate the Easter egg shortbread as you like.
• Place in the fridge until the chocolate has hardened, 10-15 mins.

Little Chefs TIP: Kids can help to decorate the Easter egg shortbread.