I know it’s not quite Easter yet, but Mini Eggs are in the shops and I am getting a little over excited about the prospect of over indulging in chocolate (more so than usual…). With this in mind I thought I’d make some mini-egg cookies with a white chocolate coating. They’re ideal for the kids so stock this recipe for the Easter holidays- they’ll love mixing the dough and melting the chocolate.
To make these sweet treats, you will need (makes about 14):
275g plain flour, ½ tsp bicarbonate of soda, 100g caster sugar, 220g dark brown soft sugar, pinch salt, 180g melted butter, 1 egg, 1 egg yolk, a few drops vanilla extract, 250g mini eggs and 150g melted white chocolate.
Preheat the oven to 180c (fan) and grease 2 or 3 baking trays.
Mix together your flour, bicarbonate of soda, sugars and salt in a large bowl.
Melt your butter in a jug and whisk in the egg, egg yolk and vanilla extract.
Pour your buttery liquid into the dry ingredients and mix like mad until you have a soft, pliable dough.
Roughly chop up your mini eggs into large pieces (maybe a job for the adult helper) and press evenly into the cookie dough.
Take dessert spoon sized balls of the dough and line onto the baking trays, allowing several inches for spreading.
Bake for 12-15 minutes and remove from the oven when still soft- this will ensure that when cooled, the centre remains chewy and delicious.
Melt your white chocolate over a pan of simmering water and drizzle all over the cooled cookies (you could pipe some Easter-themed designs onto the cookies but this way is more fun!).