Mini Egg Cookies

Written By Abbey Specialty Foods

Ingredients 

  • 2/3 cups of light brown soft sugar

  • 1/3 cup of white granulated sugar

  • 1 egg

  • 2 and 1/3 cups of self-raising flour

  • 1⁄2 tsp. baking powder

  • 1⁄2 tsp. baking soda

  • 2/3 cups of milk chocolate chips

  • 1 cup of Mini Eggs, chopped

  • 1/3 cup of Mini Eggs, whole

First, beat the butter and sugars together until creamy. Add the egg and continue to mix. Fold in the flour, baking powder, bicarbonate of soda, and mix until a dough is formed. Mix in the chocolate chips and chopped mini eggs and stir until they are distributed well in the cookie dough. Weigh the cookies out into eight cookie dough balls – they’re about 100g each. Place on a tray and add in the remaining whole mini eggs, then place them in the freezer for at least 30 minutes. Preheat your oven to 400°F. Once the dough has chilled place them on trays four at a time and flatten each dough ball slightly, bake them for 12-14 minutes. Once baked, leave them to cool thoroughly.

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