Easy Mini Egg Cookies
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 220 g Unsalted butter (Room temperature)
- 150 g Caster sugar
- 150 g Soft light brown sugar
- 2 Medium eggs
- 450 g Plain flour (all-purpose flour)
- 1 tsp Bicarbonate of soda (baking soda)
- 2 tsp Baking powder
- 1.5 tsp Fine sea salt
- 250 g Mini eggs (Roughly chopped)
Method
- Place all of the ingredients, apart from the mini eggs, in a large bowl and beat together with a hand mixer or wooden spoon.
- Stir in the chopped mini eggs, keeping a handful back.
- Shape into 12 balls, flatten them ever so slightly and push a few bits of reserved mini eggs into the top.
- Place them on a plate and pop in the fridge for at least 1 hour.
- Heat the oven to 180β fan/200β/400F or Gas Mark 6.
- Place the chilled cookies onto parchment lined baking sheets with plenty of space between them. (Use 2 baking sheets or bake in 2 batches of 6.)
- Bake for 15-18 minutes or until the cookies are golden on the edges.
- Allow to cool a little before moving the cookies to a cooling rack.