Mini Egg Cookies

Can you quite believe that we are fast approaching Easter? I can't believe we are nearly hitting that time of year, although, I have to say I am very much looking forward to a couple of days off work, the brighter evenings and hopefully a climb in temperatures, as this Winter  has been a long one! I thought to kick off Spring and the Easter celebrations I would share this quick, and super easy Mini Egg Cookie recipe. It's ideal to make for family coming over, or with the little people in our lives during the holidays! It's minimal mess, time and washing up!

200g Butter (I always use Stork when baking but any unsalted butter of your preference will work)

200g Light Brown Sugar

2 Medium Eggs

400g Self Raising Flour

2 packs of Cadbury Mini Eggs

1. Preheat your oven to 180c/350f/Gas Mark 4.

2. In a bowl combine the butter and sugar. Whisk the eggs in a separate bowl/cup and keep to the side. Gradually add in flour and egg to butter and sugar mix until they are all well combined.

3. Smash one packet of the Cadbury Mini Eggs (I just did this with a rolling pin and kept them in their packet). Once you’ve done this add them into the cookie dough mix until evenly mixed through.

4. Line 2-3 baking trays (depending on what size you have) with greaseproof baking paper, this will keep your cookies from sticking to your tray and will also help with the washing up!

5. Portion out your cookie dough into balls onto your baking tray and gently flatten. Make sure not to have them too close together on the tray, or they will connect into one big cookie (although, that's not a bad idea, less to share right?!)

Tip: When portioning out your cookie dough use an ice cream scoop to make the cookies as evenly sized as you can!

6. Take your second packet of Mini Eggs and place 2-3 eggs on top of each cookie, gently push down to ensure they're in place. Depending on the number of eggs you use per cookie, and how many cookies you make this may require a third bag! 

7. Place into the oven for approximately 12 minutes, or until golden. This will keep your cookies soft on the inside, if you prefer them a little more well done, extend the time, but keep an eye just to ensure they don't burn! 

8. Let the cookies cool for around 10 minutes, as they're still soft and will fall apart when fresh out the oven. All that's left to do now is pop the kettle on! 

Keep in a cool dry place, either in food storage, or on a plate with some foil over them!