Mini egg whoopie cookies!
Updated: Feb 27, 2021
Ingredients -
300g plain flour
115g unsalted butter
100g golden caster sugar
75g granulated sugar
1 medium egg
1 tsp vanilla extract
1/2 tsp bicarbonate of soda
A pinch of salt
250g mini eggs
Buttercream -
60 unsalted butter
120g icing sugar
1 tsp vanilla extract
Pink, purple and yellow food colouring (I use this set: (https://amzn.to/3r03hRb)
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Instructions -
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the egg and vanilla extract. Mix to combine.
Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough.
Fold in the Mini eggs so they are well distributed throughout.
Roll the cookie dough into 8 even balls. I weighed mine out to be approximately 100g each.
Place the balls in the freezer for 30 minutes - 1 hour to firm up. In the meantime, preheat your oven to 170 degrees fan.
Make your buttercream. Beat together the icing sugar, butter and vanilla into soft and fluffy.
Separate the buttercream into 3 bowls and colour it yellow, pink and purple.
Once the cookies are firm, place then on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool on the side.
Spread some of the buttercream on the underside of one of the cookies and place another on top. Repeat for all the cookies.
Enjoy!