Mini Egg Cookies

Hi everyone! It has been months since I last sat down to blog. I've missed it a lot, and I'm hoping now I've settled into my new home in London and my new job, I'll be able to make the time I need to get back to it.

I hope you've had a lovely Easter. I was truly spoilt and have enjoyed being back in Lincolnshire with family. This year I baked Mini Egg cookies to dish out to my loved ones, as every year we all moan we get far too many eggs! This is the perfect recipe to use up the millions of bags of mini eggs you received, or if your sweet tooth can't face another chocolate egg.

Ingredients:

100g butter (I always use Stork)

200g self-raising flour

100g light brown sugar

1 medium egg

1 bag mini eggs

Method:

1. Preheat your oven to Gas Mark 4 / 180c and line a baking tray with greaseproof paper.

2. Mix all the ingredients - minus the mini eggs - in a bowl using an electric whisk until just combined.

3. Scatter a little flour on your hands to stop the dough sticking to them too much, and knead and pat into a huge ball.

3. Crush the mini eggs. I preferred laying them out on surface and pressing my rolling pin into them as opposed to the old 'stick them in a bag and whack them for ages'. This way, the eggs kind of split in two as opposed to tiny crumbs, so they are prettier and you can actually taste the eggs.

4. Add the crushed mini eggs to the dough handful by handful, each time folding and kneading the dough so the mini eggs are spread consistently throughout the dough.

5. Pull off chunks of dough and roll into golf ball sized pieces. Place on the lined baking tray - leaving space between them - and pat slightly, but leave as balls. They will spread out as they cook.

6. Cook for around 10-13 minutes or until slightly golden. Don't open the door while they are cooking. When you pull them out of the oven, leave them on the tray for a few minutes to cool. The cookies will still feel kind of soft but don't worry - they harden once they've been out of the oven a while. After a few minutes, use a spatula to remove them from the baking tray to cool on a cooling rack properly.

Best served warm from the oven when they are all gooey like Millie's cookies. To dish them out to friends and family, wrap them in clear cellophane and tie with a coloured ribbon to make the perfect gift!

Happy Easter! Have you got any Easter recipes you would recommend?

♥

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