Mini egg sharing cookie!
Updated: Mar 15, 2021
285g plain flour
180g golden caster sugar
120g unsalted butter
1 large egg
1/2 tsp bicarbonate of soda
1 tsp vanilla extract
A pinch of salt
200g Mini eggs
100g milk chocolate chunks
100g unsalted butter, room temperature.
200g icing sugar.
1 tsp vanilla extract. 1–2 drops pink food colouring (I use ‘pink’ from this set: https://amzn.to/2DqrZ9y)
Disclaimer: Some links I provide may be affiliate links. This means I make a small commission when you purchase something through my links. It doesn’t charge you extra.
Preheat your oven to 170 degrees fan and line an 8” round dish with baking paper.
Melt the butter in the microwave and leave to cool for a few seconds.
Add to a bowl along with the egg, vanilla extract and sugar. Mix until smooth.
In a separate bowl whisk together the flour, salt and bicarbonate of soda.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the mini eggs and milk chocolate pieces. Mix until evenly distributed.
Put the cookie dough in the lined 8” pan and push down so it is even. Place a few mini eggs on top.
Bake the cookie in the oven for approximately 20-25 minutes, depending on how soft you like your cookies
Once cooked, take the cookie out of the oven and allow to cool down on the side. It will continue to cook as it cools.
Make your buttercream. Beat together the butter, icing sugar and vanilla extract. until smooth.
Place half the buttercream in a separate bowl and colour it pink.
Once set, decorate the cookie with the buttercream and cut the cookie into slices. Serve and enjoy!