Easter biscuits

Instructions

1. Preheat oven to 160°C. Line 2 baking trays with baking paper.
2. In a large bowl, beat spread and sugar with electric beaters until pale and creamy. Add vanilla, beat well.
3. Fold in combined sifted flours and baking powder. Fold in chia seeds. Turn mixture onto a lightly floured work bench. Knead until just smooth.
4. Divide dough in two. Roll out one portion on a sheet of lightly floured baking paper until about 3-4mm thick. Slide onto a tray and refrigerate for about 10 minutes, or until just firm. Repeat with remaining portion.
5. Cut dough into bunny or Easter egg shapes using assorted cutters. Place biscuits on prepared trays. Bake for 10-12 minutes, or until pale golden. Leave on trays to cool.
6. When biscuits are cool, spoon melted white and dark chocolate into two separate plastic piping bags. Seal end and snip off tip. Decorate biscuits with chocolate.