Thursday 5 May 2011

Easter Egg Cookies


After hosting such an Easter Sunday lunch, we were left with too much chocolate to snack on without feeling sick most of the time. In order to diminish the huge pile, we broke it all up into pieces and put it into cookie dough. The result was a tin full of crispy biscuits not to be gorged on but dipped into mugs of tea gracefully.

Recipe:

110g softened unsalted butter
50g caster sugar
55 light muscovado sugar
1 egg
1/2 a pod's worth of vanilla seeds, or a dash of vanilla extract
110g plain flour
1/2 tsp bicarbonate of soda
150-200g broken up Easter egg chocolate

Preheat the oven to 180 degrees, and grease a few baking sheets. Mix butter and both sugars together until pale and fluffy, then beat in the egg. Add the vanilla before sifting the flour and bicarbonate of soda, and finally incorporate the chunks of chocolate. Spoon the dough out onto baking trays into dollops about 5cm apart, and bake for roughly 10 minutes. The cookies seem far too soft when straight out of the oven, but they will harden soon enough.




1 comment:

  1. Add the vanilla prior to sifting the flour and bicarbonate of soda, and last but not least incorporate the chunks of chocolate. Spoon the dough out onto baking trays into dollops
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