I love mini egg season. Gorgeous Cadbury chocolate wrapped up in a sweet, crisp sugar shell, it’s one of life’s little Easter pleasures. But Easter can get crazy busy, so if you’re cooking for family, there’s nothing better than making a few treats ahead of time, to keep food prep to minimum and family time to a max over the Easter weekend. These little beauties are simple, sweet and great to make ahead of time. Plus, they’re so Eastery, they can definitely replace a labour intensive Easter cake or other dessert. This year I’m serving these up at Easter lunch instead of a big heavy pudding. I can almost guarantee they’ll be none left by tea time!
Mini Egg Cookies
Makes about 10 large cookies – you can always double the recipe if you’ve got a party!
50g baking spread or butter
50g dark chocolate
50g caster sugar
50g light brown sugar
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa
pinch of salt
1/4 tsp baking powder (Doesn’t have to be too precise if you don’t have a 1/4 tsp measure! Just about half a 1/2 tsp!)
1/4 tsp bicarbonate of soda (See above – same principle!)
200g mini eggs split into two portions – 50g to into the cookies, 150g for the outside
- Melt the butter and chocolate in a small saucepan over a low heat, making sure it doesn’t burn – keep the mixture moving!
- Pop the sugars, egg, vanilla and chocolate and butter mixture into a bowl and beat until well mixed.
- Add the flour, cocoa, salt, baking powder and bicarbonate of soda and mix until well combined.
- Crush up your mini eggs! I usually do this in two batches, one for the eggs going into the cookies and one batch a bit later, for the eggs going on the outside. You’ll need about 50g to into the cookies – around 13 eggs.
- I like to use a good pestle and mortar, but, by all means, feel free to use a hammer, rolling pin, large stone…anything you like to crush those tasty little eggs!
- Add the crushed eggs and mix.
- Cover the bowl and slam in the fridge for half an hour.
- Preheat your oven to 170°C/150°C fan/Gas Mark 3 and line two baking trays with paper or silicone sheets.
- Crush up the other 150g of mini eggs.
- Using your trusty ice cream scoop, divide the mixture into ten portions – or more if you want smaller cookies – and shape each ball into a disk, about 1cm thick. Press the cookies individually into the crushed mini eggs and pop onto your baking trays.
- Bake for 12-15 minutes. They will still be very wobbly when you take them out of the oven – don’t worry! This makes them gorgeously chewy.
- Leave them on the trays to cool for 5 minutes before removing them and letting them cool on racks. Unless they accidentally get eaten first. This is a very real possibility…
Adapted from Bake from Scratch.