Mini Egg Cookies

Ingredients

• 90g Softened Unsalted Butter
• 75g Soft Light Brown Sugar
• 1 tablespoon Golden Syrup
• 1 tablespoon Cornflour
• 175g Self Raising Flour
• 1.5 tablespoons Milk (I used Semi-Skimmed)
• 200g Mini Eggs - Crushed / Chopped
• 100g Milk Chocolate Bar

Method

1. Line two baking trays with parchment paper. Chop your milk chocolate bar in to chunks. Crush / chop your mini eggs.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, self raising flour, cornflour, crushed mini eggs, and milk chocolate (leave some mini eggs aside to use in a couple of steps time!).
4. Add milk to loosen the mixture - make sure you stir really well before adding more milk in as a little goes a long way. You should have a firm cookie dough.
5. Roll 12 even portions of mixture in to balls using your hands, and then place them on to the prepared baking trays. Press the remaining mini eggs on to the outside of the dough balls.
6. Put the cookie dough balls in the freezer for 15 minutes (or the fridge for 30 minutes). While they're chilling pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Bake the cookies for 12-13 minutes. Allow the cookies to cool on the trays for a couple of minutes and allow them to firm up a bit, then transfer them to a cooling rack and allow them to cool. Enjoy!

Notes

• - These cookies are best eaten fresh on the day they're made, however they will keep well for 3-4 days in an airtight container at room temperature.
• - Don't place the cookies too close together on the baking tray, or you'll end up with one giant cookie!
• - For chocolate mini egg cookies: use 145g of Self Raising Flour and 30g of cocoa powder.
• - Recipe instructions and pictures were updated on 08/03/2021