Easter Egg Cookies –

Ingredients

• 110g Unsalted Butter, at room temperature
• 100g Light Brown Sugar
• 75g Caster Sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 185g Plain Flour
• 1/2 tsp Salt
• 1/2 tsp Bicarbonate of Soda
• 1/2 tsp Baking Powder
• 80g Mini Eggs, bashed to sort uneven pieces
• 3oz Unsalted Butter, at room temperature
• 3oz Light Brown Sugar
• 2oz Caster Sugar
• 6oz Plain Flour
• Step 1 Add Butter, Light Brown Sugar, Caster Sugar to a large bowl and beat till creamy.
• Step 2 Beat in the Eggs and Vanilla.
• Step 3 Sieve in the Flour, Salt, Bicarbonate of Soda. Fold in with a wooden spoon.
• Step 4 Stir in the Mini Eggs.
• Step 5 Use a teaspoon to portion the dough into 20 – 25 scoops, then press each cookie down to flatten.
• Step 6 Once the unit has preheated, bake the cookies on greaseproof paper, in batches (with 1 inch space between each cookie) at 160 C for 8 minutes using the Bake function. I do 5 at a time.
• Step 7 Leave to set for 5 minutes.
• Step 8 Allow to cool for 10 minutes.