Page 11 - IFV March Issue 2025

Recipe

SALTED CHOCOLATE MINI EGGS

COOKIES RECIPE

These chewy, chocolatey cookies are decorated with Cadbury Mini Eggs and a
sprinkle of sea salt, the perfect, classic Easter cookies. So cute AND easy to make!

Makes 16 whisk until light and fluffy. Add the egg Bake one tray at a time (see tip) for
and beat until fully combined. 16–18 mins until spread and starting
INGREDIENTS Add the flour, cocoa, baking powder, to firm. Leave to cool for a few minutes
115g salted butter, softened bicarbonate of soda and salt. Stir until before transferring to a wire rack to cool
225g golden caster sugar fully combined but still crumbly. Add completely. Serve immediately or keep
1 large egg 170g of the Mini Eggs and mix until evenly in an airtight container for up to 3 days.
250g plain flour distributed. Press the mixture together to
25g cocoa powder form a dough. Wrap in clingfilm and chill Tip: Bake in two batches on the middle
½ tsp baking powder for at least 4 hours or overnight. shelf of the oven for even baking.
½ tsp bicarbonate of soda Preheat the oven to 180ºC. Line two
½ tsp sea salt flakes, plus extra for baking sheets with baking paper. Use
sprinkling your hands to form 16 balls of dough
240g Cadbury Mini Eggs, lightly crushed roughly 50g each. Place well-spaced
apart on the prepared baking trays.
METHOD Press 3-4 pieces of the remaining
Cream together the butter and sugar crushed Mini Eggs on top of the balls of
in a bowl using an electric hand-held dough. Sprinkle each with sea salt.

Source: https://realfood.tesco.com/recipes/salted-chocolate-mini-eggs-cookies.html

The Villager • March 2025 • 9