Biscuits:
180g butter, cubed, at room temperature
75g (1/2 cup) Chelsea Chocolate Icing
225g (1 1/2 cups) self-raising flour
50g (1/3 cup) rice flour

Topping:
150g (1 cup) Chelsea Chocolate Icing
20g (1 tbs) butter, at room temperature
1 tbs hot water
15 small caramel-filled milk chocolate eggs
Chelsea Chocolate Icing, for dusting

Biscuits:
1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

2. Beat the butter and Chelsea Chocolate Icing in a medium mixing bowl with electric beaters until pale and creamy.

3. Sift the self-raising flour and rice flour into the butter mixture. Mix to a soft dough with a wooden spoon.

4. Roll 3 teaspoons of biscuit mixture into balls and place on the prepared baking tray about 4cm apart. Flatten each ball with a spatula to make them about 5cm in diameter.

5. Bake in preheated oven for 20 minutes or until crisp and cooked through. Stand on the baking tray for about 3 minutes before transferring to a wire rack to cool. Repeat with the remaining biscuit dough. 

Topping:
6. Combine the Chelsea Chocolate Icing, butter and hot water in a small mixing bowl and beat with a wooden spoon until smooth. Set aside.

7. Using a sharp knife, cut the Easter eggs in half lengthways. Dust the tops of the egg halves with Chelsea Chocolate Icing. 

To Assemble:
1. Spread the top of each biscuit with Chelsea Chocolate Icing and then decorate with an egg half.