The chocolate overdose that is Easter has arrived. I remember as a small child, after hunting high and low for my easter egg, which was always in the airing cupboard, gorging on the chocolate. Shiny foil papers discarded and tiny chips of chocolate squashed into the carpet. That was Easter.
These Easter Cookie full of all the ‘good’ things – nuts, white chocolate and vanilla, then topped with a mini Cadbury’s Creme Egg. The egg splits in the baking and the wonderful fondant oozes out over the cookies. Easy enough to cook with the kids – have fun this Easter!
Makes 10 Cookies
- 125g Soft unsalted butter
- 100g Caster sugar
- 75g Light brown sugar
- 1 Large Egg
- 1 teaspoon Vanilla paste
- 200g Plain flour
- ½ teaspoon Bicarbonate of soda
- 30g Ground almonds
- 150g White chocolate (chopped into chocolate chips)
- 75g Macadamia nuts (roughly chopped)
- 10 mini Cadbury Creme Eggs (or other small chocolate filled eggs)
- Preheat the oven to 180c, 160c fan, Gas mark 4, 350f. Grease and line a baking tray.
- Beat together the butter and the sugars, then add the egg and the vanilla paste, beating quickly to incorporate.
- In a separate bowl mix together the remaining ingredients except the chocolate eggs. Then slowly add the dry ingredients to the wet ingredients, stirring in, rather than beating, in a couple of batches.
- Using a lightly oiled tablespoon take a scoop of mixture and place on the baking sheet about 4cm apart, flattening out the top. Place in the fridge for about 30mins.
Remove from the fridge - top each one with a chocolate egg. Place in the oven for 15-20 minutes until golden brown.
- Remove from the oven and allow to cool for about 10 minutes and then carefully remove and place on a cooling rack. Allow to cool completely.
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