If you still have a mountain of Easter chocolate left over and in need of a little baking inspiration, look no further then these chunky mini egg cookies. With few ingredients, you may not even need to leave the house for supplies and the method is beautifully simple!
The consistency of these cookies is a lot chunkier then the usual ones I make, and I have literally fallen in love with them! They are so doughy and so incredibly moorish! Be warned, you may want to think about doubling the ingredients …
- 100g butter
- 100g light brown sugar
- 1 med egg
- 200g self-raising flour
- 1 pack of Mini Eggs
- Preheat oven 180°C/350°F/Gas Mark 4 and line a baking tray with greaseproof paper.
- In a large mixing bowl add all the ingredients (expect the Mini Eggs) and mix together using a wooden spoon or clean hands to form a dough.
- Crush half a pack of Mini Eggs in a small cellophane bag using a rolling pin and add to the dough continuing to knead until they’re evenly spread through the dough.
- Roll out golf ball size pieces of dough and pop onto the baking tray. Pat down a little to flatten and leave about a 2cm gap between each cookie as they’ll grow.
- Once you’re happy with your cookies, push a few of the remaining whole Mini Eggs into the tops of the cookie dough.
- Bake in the oven for 7-10 mins until golden and leave to cool.
I promise you these won’t last for long! What have been some of your favourite Easter bakes?