Chef's Delight: Mini egg cookies
Recipe by Paula Heatley
A WORD FROM THE CHEF
These cookies are a great treat to bake with the kids over the Easter holidays, or anytime. And, if you don’t have eggs, you can always use leftover Easter eggs in these cookies.
INGREDIENTS
125g butter
150g brown sugar
1tsp vanilla
An egg
225g plain flour
1tsp baking powder
200g mini eggs
METHOD
Preheat the oven to 180c.
Line a baking tray with parchment and set to one side.
In a bowl, mix butter, brown sugar and vanilla cream together with wooden spoon or an electric mixer until well, combined.
Put in your egg and mix again. Then, add in your plain flour and baking powder and bring together.
Take 150g of the mini eggs and, roughly, with a rolling pin, add to your dough and mix through.
Take a tablespoon of your mixture and roll into a ball and place on your baking tray leaving place between to allow for spreading when baking.
Place in the oven and bake for about 10 minutes, then remove from the oven and place a few of the remaining mini eggs on top of each cookie, gently pressing; then return to the oven for a further five to 10 minutes until just golden.
Remove from the oven and allow to cool for 10 minutes on the tray; then move to a wire rack and allow to cool fully.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family.
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