• Beat the softened butter until creamy. Add the golden syrup, vanilla extract and salt. Mix well. Gradually add the powdered sugar until a smooth and thick dough forms. Add a few drops of yellow food colouring to a quarter of the mixture and form into small balls. Wrap the remaining mixture around the yellow centres and shape into small egg-shaped pieces about 1 inch in length. Place on a baking sheet and chill for at least 30 minutes in a refrigerator.
• Chop the milk chocolate and combine with the vegetable oil. Microwave in 30-second intervals, stirring inbetween, until the chocolate is completely melted and smooth.
• Remove the chilled filling from the refrigerator. Dip each egg-shaped filling into the melted chocolate, ensuring complete coverage. Return baking sheet to the refrigerator and chill the eggs for an additional 10-15 minutes, or until the chocolate coating is set.
• Alternatively, buy a box of real ones because these will be a huge disappointment.
Recipe for making a Creme Egg
