Prep Time: 40 minutes
Cook Time: 12 minutes
Cooling/Decorating Time: 1 hour
Total Time: 1 hours 52 minutes
Servings: 12
List of equipment needed:
Scales, Baking trays x3, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Teaspoon (Tsp), Butter knife, Cooling rack, Slotted spatula.
Ingredients
For the cookies:
- 215g Cold block butter
- 110g Castor sugar
- 110g Light brown sugar
- 1 Egg
- 1 tsp Vanilla extract
- 300g Self raising flour
- 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 100g Milk chocolate callets
- 270g Mini eggs (crushed)
Instructions
For the cookies:
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Prepare two/three baking trays with parchment paper.
- In a large bowl, partially combine the cold butter, castor and light brown sugar together leaving small chunks of butter throughout the mixture.
- Add the egg and vanilla extract to the same bowl, combine insuring that you don’t over mix.
- Sieve the flour, baking powder and bicarbonate of soda into the mixture then combine.
- Add the milk chocolate callets and large crushed pieces of mini eggs, gently combine.
- Use your hands to scoop together balls of dough that are 90g per cookie ball.
- Put them in the freezer for a minimum of 2 hours or overnight. This will allow your cookies to keep their height when baking.
- Once the cookies are frozen, place them on the preheated lined baking trays, making sure to give them lots of space as they will spread out.
- Bake them for 12-15 minutes or until they are golden, they will still look slightly underbaked. This is good as they will firm up when they cool down.
- If you want to make your cookies perfectly circular see notes below as this is your time to make this happen.
- Leave on baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.
Store for up to 3 days in an airtight container.
Notes:
- You can swap out the chocolate callets for milk, white or dark.
- To crush the mini eggs, I keep them in the original bag or place them into a sandwich bag ensuring that there is no air in the bag and carefully break them up with a rolling pin.
- Want to make the cookies perfectly circular? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so it gently knocks into the sides creating a perfectly round cookie. Make sure to do this quickly as the cookies will cool and set.
- You can cook them straight away but would recommend freezing them as stated in the recipe above.
- As/if you are freezing the cookies balls you don’t have to cook them all at once. They would last up to one month from frozen.