We do love baking A and I and every week, when we are having a ‘mummy and A day’, we make cakes or cookies. My white chocolate chip cookies always go down well, so they are made rather too regularly but the cookie mixture that I use can be used with lots of different additions from dried fruit to different sweets. This time we decided to make a large batch of Mini Egg cookies in readiness for the Easter weekend and I though it would be nice to give a few away to friends and family too.
- 125g soft brown sugar (light or dark depending how rich you want them)
- 100g caster sugar
- 150g softened butter
- 300g self raising flour
- 1 egg and 1 egg yolk
- 1 teaspoon vanilla essence
- 200g Cadbury Mini Eggs (you can use more or less depending on how many eggs you want in each cookie)
- Mix the sugars into the softened butter until it is mixed in really well.
- Next pour in the vanilla essence.
- In a separate bowl, whisk the egg and egg yolk together and then pour in and mix until combined.
- Add the flour and combine it into the mixture
- Finally add your mini eggs and give one final mix so that the eggs are distributed fairly evenly throughout the mixture.
- Place small balls of the mixture onto a greaseproof paper lined baking tray. I usually put six on at a time.
- Bake in the oven for around ten minutes or until they are just starting to turn golden brown.
- Cool and enjoy.
I usually make double the quantities in this recipe so that I could wrap a few up for friends who have children. I thought that they would make a nice change from Easter Eggs.