Ajouté dans le panier

Mini Eggs Easter Cookies

INGREDIENTS:

  • 200g unsalted butter
  • 100g granulated sugar
  • 200g light brown sugar
  • 1tsp vanilla extract
  • 2 eggs
  • 1tsp baking powder
  • 320g plain flour sifted
  • Pinch of salt
  • Bag of Mini Eggs

METHOD:

  1. Melt the butter (200g) in a large saucepan over medium heat, stirring occasionally. Once melted, turn the heat up so it starts bubbling. After a few minutes, the butter will start foaming so start whisking gently so you can see the browning process.
  2. When the butter has a nutty aroma, turns an amber colour and has brown specks/grains at the bottom of the pan, take it off the heat.
  3. Add the melted brown butter to a mixing bowl with granulated sugar (100g) and light brown sugar (200g). Mix until combined.
  4. Beat in two eggs and vanilla extract (1tsp).
  5. Fold in the flour (320g), baking powder (1tsp) and pinch of salt. I usually add the flour in sections, beginning with 100g and then incrementally adding the flour as it can be less messy and a lot easier to combine.
  6. If you want to add a flavouring, now is the time to work it into the dough. The classic chocolate chips, or go for something seasonal like Mini Eggs for Easter! The dough might be slightly wetter than you’re used to, but this makes it easier to manage and it all works out once they’re chilled.
  7. Use an ice-cream scoop to evenly measure out 20 cookie dough balls and place them on a tray to chill overnight in the fridge. The cookie dough balls can be touching each other as they’re not going in the oven yet. I usually squeeze them onto one tray to save fridge space.
  8. Once your cookies have chilled, preheat the oven to 180C and organise your cookies on a lined baking sheet. Keep enough space between each cookie the sides of the tray/sheet (around an inch or two).
  9. Bake in the centre of the oven for 10-12 minutes - no more, no less. You know your oven best to know whether they’ll bake quicker or slower within the time I’ve given. I always give 11 minutes for my cookies, and they come out perfect!
  10. Leave to cool on their tray for 30 minutes so they finish baking with the retained heat - this gives them a chewy centre and crunchy edges.
  • Tip: If you’re adding a flavouring like chocolate chips to the cookies, I usually add some more on top so they look extra delicious and have even more flavour
Retour au blog