Mark Tilling’s Egg Cookies - James Martin Chef

Ingredients

• 125g Butter
• 100g Dark Brown Sugar
• 125g Caster Sugar
• 50g Egg (1 Egg)
• 200g Self Raising Flour
• 25g Cocoa powder
• 200g Dark baking chunks
• 350g white chocolate
• ½ tsp vanilla seeds
• Orange colour
• Orange flavouring
• Beat the sugars with the butter until light and creamy, add the egg.
• Add in the flour and cocoa powder.
• Add in the dark chocolate chunks
• Roll into 90g balls.
• Pipe the orange chocolate into half sphere mould and allow to set in the fridge.
• Pipe a round disc on some silicon paper then add the set orange dome into the middle, then set
• Take the ball of cookie dough, flatten it out then add the egg chocolate and in case it into the middle of the cookie.
• Bake at 170°c for 10 -12 minutes or until cooked. Leave to cool slightly before eating. You should still have a runny egg centre when they are warm.