Updated: May 20
I have always made biscuits and shortbread but my son requested cookies like we get in America! Soft and sugary with yummy sweets was his exact request!!!! These are nice and soft with crispy edges and these ones I made with mini chocolate eggs just in time for Easter.
They are really easy to make and only take 7 minutes to bake. There is no chilling dough - just make then bake. When you take them out of the oven they look all puffed up but while cooling they wrinkle up and harden. Don’t be tempted to cook longer or think they are not cooked.
125g Unsalted butter
110g Soft light brown sugar
110g Golden caster sugar
1 Large egg
1tsp Vanilla bean paste
1/2 tsp table salt
225g Self Raising flour
100g Mini chocolate eggs
Preheat oven to 200 degrees centigrade (180 fan) Gas mark 6
Line 2 baking trays with baking parchment
In a stand mixer cream butter and sugars until pale and fluffy.
Add egg and vanilla bean paste and mix until combined.
Add flour and salt until a soft dough forms then add the chocolate eggs.
Roll into balls approximately 40g each and place on baking tray - leave room to double in size.
Bake for 7 minutes
Leave to cool and set
Sarah’s extra slice........
Makes approximately 17 cookies
You can use any Easter confectionery - I used Sainsbury’s mini eggs
You don’t need a stand mixer you can use a wooden spoon or hand mixer and still have delicious cookies.
You can use vanilla extract although I recommend using the paste, it gives a much better flavour.