Sunday, 20 March 2016

Sunday Bakes// Mini Egg Cookies

Today, Sunday 20th March, marks the first day of Spring in the Northern Hemisphere. If this doesn't make any British person leap with joy at the thought of finally being able to peel off those layers and maybe up the Vitamin D levels, the fact that it is International Happiness Day sure will.
For what better excuse is there to celebrate and appreciate all the little (and big) things which make you happy than a day which is dedicated to just that!
So on this happy Sunday, which consequently, is already my favourite day of the week, I decided to partake in a few things which make me happy.
The first is baking. The second is blogging about said baking.
Unfortunately, I have been neglecting my blog since moving and starting my new job, but after much persuading/coercing I have willingly taken it up again. And it feels great! :)
With Easter being just a week away, it seemed perfectly logical to make this week's Sunday Bakes post an Easter themed one.
I think there are two types of people around Easter time. Those who prefer crème eggs and those who opt for mini eggs. I am a member of the latter camp, and this tried and tested recipe is one of my favourites.
Mini Egg Cookies
Makes 30 cookies
3 Eggs
3 packs Cadbury Mini Eggs
300g light brown sugar
600g Self-raising flour
300g butter

In a large mixing bowl, mix together the eggs, sugar, flour and butter.
Use a wooden spoon, or clean hands to form the dough.
With a rolling pin, crush two of the bags of Mini Eggs.
Add the crushed mini eggs to the dough and knead until they are evenly distributed.
Wrap the dough in cling film and chill for an hour or so in the fridge.

Pre-heat the oven to 180C (Fan oven)
Line three large baking trays (if you don't have three, just simply batch cook them).
Roll out golf sized pieces of dough and pop them on the baking tray.
Press down to flatten slightly, and press the remaining Mini Eggs into the tops of the dough.
Bake in the oven for 8-10 minutes until golden.


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