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.
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.