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 sugar150g softened butter300g self raising flour1 egg and 1 egg yolk1 teaspoon vanilla essence200g Cadbury Mini Eggs (you can use more or less depending on how many eggs you want in each cookie)
First find a willing volunteer to do all of the hard work and who won’t be tempted to eat all of the Mini Eggs.
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 with the other ingredients. Mix until combined.
Add the flour and this is the bit where little chefs might need a hand as it needs a really good mix to completely combine the flour into the mixture (although doing it with your fingers is not really the best thing to do)
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.
|Mini Egg Cookies|
I made double the quantities in this recipe and made lots 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.