Mini Egg Biscuits
Easter is coming so you know what that means...MINI EGGS ARE BACK!
Cadbury's mini eggs are one of my absolute favourite chocolates and so what could be better than adding them to a golden cookie.
I didn't know whether to call these cookies or biscuits because they're gooey when they're warm but magically turn into a gorgeous thin and crunchy biscuit once they cool down. Either way, I love 'em! The ingredients are so simple and you're more than likely to have them in your cupboard. I try to make my recipes simple in terms of the ingredients because let's be honest when you've got that cookie craving, nobody's got time to take a trip to the shops!
A little word of warning though, the batter GROWS in the oven. I put what I thought was a small dollop on a baking tray and oh my word, it came out as the BFG. I'm not complaining though...the bigger the better!
Ingredients:
(Makes ~14 cookies)
- 125g plain flour
- bicarbonate of soda
- 85g unsalted butter
- 150g golden caster sugar
- 1 egg
- 1 tsp vanilla extract
Method:
1. Preheat the oven to 180 degrees.
2. Melt the butter slightly in the microwave then mix it with the sugar in a bowl.
3. Add the egg and vanilla extract then stir all the ingredients to combine.
4. Sieve the flour and bicarbonate soda into the wet ingredients and fold the mixture.
5. Dollop small bits of mixture (they spread a lot trust me!) onto a greased baking tray. Put a couple of mini eggs in the centre of each dollop. Bake for 10-12 minutes or until golden.
Store in an air tight container...or eat them all now!
