Makes about 18 cookies
Time in the kitchen has been hard to by of late and there’s been little time to get egg-sperimenting this Easter. I did however manage to conjure up these cookies which are so easy even the kids can make them although be warned they’re so delicious, everybunny will want to eat them! With the “by hand” recipe and the Thermomix conversion, nobunny need go without their cookie quota this Easter!
Ingredients
110g raw sugar
110g brown sugar
125g butter, softened
1/2 teaspoon vanilla extract
1 egg
250g self-raising flour
1/2 teaspoon salt
180g M&M’s crispy mini eggs
70g white chocolate chips
How to : Thermomix
- Heat oven to 180C/fan 160C. Line two baking trays with baking paper.
- Place 75g eggs in a ziploc bag. Using a rolling pin, gently smash the eggs. Set aside.
- Mill the raw sugar to caster sugar for 3 seconds on speed 9.
- Add the butter, extract and brown sugar to TM bowl and mix on speed 4 for 1 minute.
- With the blades running on speed 4, add the egg through the hole in the top of the lid. This should take about 30 seconds.
- Add the flour and salt . Set the dial to the closed lid position and knead for 30 seconds on interval speed.
- Add the smashed mini eggs and chocolate chips and mix on reverse speed 3 for 20 seconds using the spatula to assist.
- Scoop tablespoons of dough into balls, pat them down a little to flatten and make sure they are really well spaced (about 5cm) as the cookies spread as they bake.
- When you’re happy with your cookies, push some of the remaining mini eggs into the tops of the cookie dough.
- Bake for about 8-10 minutes or until golden. Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
How to : By hand
- Heat oven to 180C/fan 160C. Line two baking trays with baking paper
- Place 75g eggs in a ziploc bag. Using a rolling pin, gently smash the eggs. Set aside.
- Place all the ingredients (except Mini Eggs and choc chips) into a large mixing bowl and mix together using a wooden spoon.
- Add the smashed mini eggs and chocolate chips and give the mixture a stir.
- Scoop tablespoons of dough into balls, pat them down a little to flatten and make sure they are really well spaced (about 5cm) as the cookies spread as they bake.
- When you’re happy with your cookies, push some of the remaining mini eggs into the tops of the cookie dough.
- Bake for about 8-10 minutes or until golden. Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
Other info
Preparation Time: 5 minutes Cooking time: 10 minutes
TIP! If you don’t want your Mini Eggs to brown during baking, loosely cover with baking paper.
Roll the dough into golf ball size for large cookies or if you prefer a medium sized cookie, just make your balls a bit smaller.
