Mini eggs add an Easter touch to these fabulous giant-sized cookies – but when all is said and done, cookies can be easily decorated with choc-chips or your favourite chopped candy bar.
- 250 g salted butter, room temperature
- 1 ¼ cups caster sugar
- 2 free-range eggs, lightly beaten
- 3 cups plain flour, sifted
- 2 x 125 g packet candy-coated speckled crispy chocolate mini eggs, roughly chopped
- Preheat oven to moderate 180°C (160°C fan forced). Line 2 flat baking trays with baking paper. Place butter and sugar into a bowl of an electric mixer. Beat on medium speed for 2-3 minutes or until light and creamy.
- Reduce speed to low, adding eggs a little at a time. Mixing until combined. Gradually add the flour, beating until well mixed.
- Chill mixture for 10 minutes. Scoop large walnut-sized portions of the mixture and roll into balls with lightly floured hands.
- Place onto baking trays, spacing well apart to allow for spreading. Press chopped mini eggs into the surface of the biscuits.
- Bake for 12-15 minutes or until golden around the edges. Cool on trays. Repeat with any remaining biscuit mixture and mini eggs. Store cooled cookies in an airtight container for up to 7 days.
Easy to freeze: wrap baked and cooled cookies in a double layer of plastic wrap. Pop into a large airtight container or large heavy-duty snap lock bag. Freeze for 6-8 weeks. Allow to defrost overnight in the refrigerator or pop individual serves directly into lunch boxes as an extra special treat.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||9.0 g|
|Total carbohydrates||39.5 g|
|- Sugars||22.9 g|
|Dietary fibre||0.9 g|