Page 37 - Intra Muros April Issue 2025

EASTER RECIPE

Salted chocolate Mini Eggs

cookies recipe

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