This is my Grandad’s recipe for Easter egg cookies. Growing up, he would make this every Easter, this was our favourite time to spend together as a family. We loved celebrating as a family and would frequently have these during the day whilst tucking into lamb and other Easter goodies. Sadly, this year we will not be able to be together as a family. However, I am confident next year we will be able to enjoy a massive celebration. Easter has always been a firm favourite of mine, as I love the idea of new beginnings. Furthermore, I love baby chicks and the gentle pastel colours of Easter.
Ingredients
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300 g Plain Flour
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1/2 tsp Bicarbonate of Soda
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1/2 tsp Salt
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1 tbsp Cornflour
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115 g Unsalted Butter/Stork
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100 g Light Brown Sugar
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100 g Granulated Sugar
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1 Medium Egg
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1 tsp Vanilla Extract
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180 g Mini Eggs (2x 90g bags)
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200 g Micro Chocolate Chips
Instructions
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Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
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Whisk the plain flour, bicarbonate of soda, salt, and cornflour together in a bowl and leave to the side.
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Melt your butter carefully, and then add to a bowl. Add in the sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
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Add in the vanilla and egg and whisk again till combined.
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Add in the flour mixture and beat till everything is evenly distributed and a dough is formed.
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Add in the Mini Eggs, and the chocolate chips and mix again.
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Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
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Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!
Notes
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These cookies can last for three days easily, but they rarely do in my house!
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I used two bags of the 90g (usually priced at £1) Mini Eggs, then a bag and a bit of the chocolate chips. These are usually supermarket own ones, and I’ve got them before in Sainsbury’s, Tesco and Asda for example!
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10 Minutes of baking = Soft Cookies
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12 Minutes of Baking = Crunchy and Gooey
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14 Minutes of Baking = Crunchy