If you’re sick of the sight of eggs, these delicious cookies make for the perfect alternative treat over the Easter break. They are quick and easy to make meaning they are perfect for baking with the kiddos. Our favourite part of the process is bashing the mini-eggs with a rolling pin. Happy breaking…I mean baking!
You Will Need
150g Soft brown sugar
1 medium egg
190g Self-raising flour
200g Mini eggs (crushed)
Start by beating the butter and the sugar together in a mixer until pale in colour, light and fluffy.
Add the egg and mix again.
Before adding anything else, give the mini-eggs a good bashing with a rolling pin until they are crushed into nice chunks. There is no exact science. Just give them a good whack!
Fold the flour and the crushed mini-eggs into the butter, sugar and egg.
Once you have folded in all of the flour, scoop dollops of the mixture onto a baking tray lined with parchment.
Make sure you leave enough room between each cookie for them to spread.
Again, there is no exact science, if you prefer a smaller cookie, use a smaller spoon. If you like a big cookie, use a bigger dollop of the mixture.
Bake the cookies in the middle of the oven at 180C/160Fan/Gas Mark 4 for 8-10 minutes until golden.
The cookies will still be slightly gooey when they come out of the oven but will harden as they cool.
If mini-eggs are not for you, try using smarties or M&Ms instead.
Another alternative is to use Aero Mint Bubbles which give a delicious peppermint cookie flavour.