Mini Egg Cookies
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Recipe
140g Room Temperature Butter (see below for “what is room temp butter)
200g Plain Flour
55g Caster Sugar
55g Light Brown Sugar
1 Tbsp Golden Syrup
1 Large Egg
1/2 Tsp Baking Powder
1/4 tsp Bicarbonate of Soda
1 Tsp Vanilla Extract
1/16 to 1/8 Tsp Almond Essence (this brings out the flavour of the mini eggs more, use 1/16 if you are dubious)
Pinch of Salt
150g Crushed Mini Eggs
70g White Chocolate Chips we recommend Callebaut (buy here)
Method
Pre Heat the oven to 200C/180Cfan/390F/Gas 6) I recommend NOT using the fan as then you get a more even distribution…try it!!
Using our room temp butter (below) add it to the mixer along with the sugars and golden syrup. Mix on medium until fluffy and lighter in colour.
Scrape down
Now add in ALL of the other ingredients and mix on low until it is just incorporated, try not to overmix.
Bring the mixture together and remove from the bowl.
Using your scales measure out 75g per ball, roll them up and pop onto something flat to put into the freezer.
Freeze for an hour at least then its time to bake. You can keep these in a ziploc and bake as you would like them.
Place into the oven for 9 mins and then remove add 3 mini eggs on the top in the centre and place immediately back into the oven, for another 2 mins.
Remove from the oven and using something round and wide enough jiggle it around the cookie to create a perfect round shape. This isn’t essential but looks so good. If I have explained it as badly as I think I have the video below will help!!!! Sorry!!!
Allow them to rest and then enjoy.
TIP
If you want to bake more than one batch (as I would only add 3 cookies per baking sheet, leaving room to spread), then run the baking tin under the cold tap before adding more cookies so the bottoms do not get too hot!!
