It's Easter and for me, that's a good enough excuse to bake. In fact, out of all of the holiday seasons, Easter lends itself nicely to such an activity. I considered what to make. Simnel cake, chocolate nests, hot cross buns... and settled on the less traditional Mini Egg cookie. As a life-long fan of the Cadburys Mini Egg, a post dedication is long overdue. And what better time of year to put them in a cookie and write about it. I'd go as far as to say that when surrounded by freshly baked cookie dough, the Mini Egg really does come into its own.
So here they are. And yes, that is a burnt one you see in the background. I made these in my parents' kitchen and, not being used to the oven, I set the temperature to 220C instead of 170C. Luckily I redeemed myself with a second batch.
mini egg cookies
350g soft light brown sugar
1/2 tsp vanilla extract
400g plain flour
1/2 tsp salt
2 1/2 tsp bicarbonate of soda
150g Cadburys Mini Eggs
Preheat the oven to 170C
1. Cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, mixing well with an electric hand mixer.
3. Add the flour, salt and bicarbonate of soda and mix well.
4. Mix in the Mini Eggs until evenly dispersed.
5. Arrange the mixture on a well-greased baking tray in small round balls, spaced apart to allow for spreading.
6. Bake in the oven for 10 minutes or until golden brown.
And while we're on the Easter theme, here is a picture of the best Easter eggs I have seen. Marks and Spencer's eggs, Eggward and Eggna.