Hey Team! Looking for an activity this half term with the little ones and have Easter treats left over? Then check out these Easter Egg Cookies! Great for those Mini Food Waste Warriors!
- 250g Plain Flour
- ½ tsp Baking soda
- ¼ tsp salt
- 170g Unsalted Butter (melted)
- 200g Light Brown Sugar
- 100g Caster Sugar
- 1 tbs Vanilla extract
- 1 x Egg
- 1 x Easter Egg (any easter chocolate chopped small will work)
Makes 20 but remember, mixture can be frozen!
Method:
- Preheat oven to 170 degrees
- In a medium bowl pour in flour, bicarb and salt.
- In a large bowl cream together the melted butter and sugar then add in the vanilla and egg.
- Roughly chop up the easter eggs/treats to make little chocolate chips.
- Add in the flour mix and chopped chocolate and mix until just blended together.
- Roll balls around the size of golf balls and place onto a greased baking tray leaving around 8-10 cm gap in between each cookie and do not flatten mixture.
- Bake for 10-12 mins. The edges should just slightly be toasted
- Leave to cool and harden then enjoy!
Don’t forget to post you pictures on instagram and tag @kitche!
Chef Dan xxx