Mini Egg Cookies
A delicious and incredibly easy to make mini egg cookie recipe that all ages will adore!
Servings: 16
Calories: 212kcal
Cost: £4
Equipment
- Weighing scales
- Large bowl
- Electric whisk
- Wooden spoon
- Rolling Pin
- Baking tray
- Greaseproof paper or silicon mat
Ingredients
- 160 g Mini Eggs
- 180 g Softened butter
- 180 g Golden caster sugar
- 1 tsp Vanilla extract
- 1 Egg, medium sized
- 1 Pinch of salt
- 250 g Plain flour
- 1/2 tsp Bicarbonate of soda
Instructions
- Pre heat your oven to 170c
- Use a rolling pin to break three quarters of the Mini Eggs into large chocolate chunks. Leave the other quarter whole and set aside.
- In a bowl cream together the butter and sugar until pale and fluffy. Next add the vanilla and egg and whisk once more until combined.
- Add the salt, bicarbonate of soda and sifted flour. Stir with a wooden spoon until the mixture starts coming together.
- Tip in the broken Mini Eggs and mix once more. Now tip onto a clean surface and bring the dough together with your hands until it is smooth and shiny.
- Chill the dough for 20-30 minutes. Moulding into a thick sausage shape and wrapping in greaseproof paper will make it easier to handle later.
- Remove the chilled dough from the fridge and cut into 16 portions. Shape these into thick disks and place one a lined baking tray, no more than 8 on a tray. Use the remaining whole Mini Eggs to decorate the top of your cookies by adding 2-3 to each cookie surface.
- Bake for 15 minutes until light golden brown at the edges but pale in the centre.