Yes! We’re starting off the Easter week with a great recipe to do with the kids… our gorge collab Jo from Tiffany Tomato gives us all the details…
My Australian friend Pip gave me this recipe and I absolutely love it. It is SO simple and you get great results EVERY time! You can change the mini eggs for chocolate chips or add some cocoa powder with white chocolate chips. Or chuck in some chopped up crystalized ginger for a more grown-up version. Enjoy!
125g salted butter
75g light brown sugar
100g caster sugar
1 large egg
225g self-raising flour
Drop or two of vanilla essence
A bag of Mini Eggs
Pre-heat oven to 160oC. Line two baking sheets with greaseproof paper.
Cream together the butter and the sugars until pale-ish.
Beat in the egg and vanilla.
Next beat in the sifted flour until it is all mixed through.
Before you open the bag of mini eggs, take a rolling pin and smash them into tiny bits.
Open the bag and tip into the cookie mix. Mix all together.
Take a spoonful of cookie dough and pop onto the lined baking sheet. I cut up some extra Mini eggs and dropped them onto the top of the uncooked mix.
TIP: I use an ice cream scoop instead of a spoon. It makes it much easier to transfer from the bowl to the tray and you get an even size of cookie – so hopefully no arguments from the children!
Bake in the oven for 10-12 minutes.