As any chocolate lover will know, 27% of your Easter diet should be Mini Eggs. These biscuits will help you with your Mini Egg consumption. The eggs are a great crunch in these otherwise soft and chewy biscuits. The dough is very soft and it spreads a long way so make sure you don’t over-crowd the baking sheet to give them room to cook. If you’ve eaten all your Mini Egg stash then you can use Smarties instead.
INGREDIENTS
Makes 20 Biscuits
350g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
250g softened unsalted butter
200g caster sugar
1 large egg, beaten
1 tsp vanilla extract
320g mini egg (or 160g smarties)
- Pre-heat the oven to 180°C (160°C Fan). Cream together the softened butter and sugar then stir in the beaten egg and vanilla extract. Sift together then flour, bicarbonate of soda, baking powder and salt.
- Gradually add the flour mix to the wet ingredients and stir until all combined to create a dough. Give the unopened bag of mini eggs a bash with a rolling pin to crack some eggs.
- Cut the dough into four pieces then roll out each piece and cut into 5 equal sections. Roll each section into a ball then gently press with your fingers until it’s about 5cm in diameter.
- Keep the dough not being baked in the fridge until ready to be baked. Half the dough can be frozen in an airtight container if you want to bake at a later date.
- Place the dough onto a baking sheet (leaving a radius of 3cm around each piece) then press whole and crushed pieces of mini eggs into the dough.
- Bake for 10-12 minutes then allow to cool on the tray for a minute before transferring to a cooling rack. The biscuits will harden as they cool. Keep in an airtight container for up to 3 days.
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