Recipes
Mini Egg cookies
Crisp, buttery biscuits make tasty nests for these classic sugar-shelled chocolate eggs
Crisp, buttery biscuits make tasty nests for these classic sugar-shelled chocolate eggs
(70 votes)
Cook: 30 Mins
Serves: 9
Price: 19p per serving
Nutritional Information
Each 26g serving contains
Energy
536kj
128kcal
536kj
128kcal
6%
Fat
6.5g
6.5g
Med
9%
9%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
8.9g
8.9g
Med
10%
10%
Salt
0.02g
0.02g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
2063kj/493kcal
Typical energy values per 100g:
2063kj/493kcal
Ingredients
50g unsalted butter, at room temperature
25g caster sugar
1tbsp vanilla bean paste
80g plain flour, plus extra for dusting
80g pack Cadbury Mini Eggs
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper.
2
Beat together the butter and sugar until light and fluffy. Stir in the vanilla then mix in the flour. Bring together with your hands and shape into a flat disc. Wrap in clingfilm and chill for 20 mins.
3
Unwrap the dough, put onto a floured surface and roll out to the thickness of a £1 coin. Cut out shapes with a 6cm round fluted cutter, rerolling the scraps once, to make 9 cookies. Put onto the trays and arrange 3 Mini Eggs on each, pressing down slightly.
4
Bake for 10-12 mins until golden round the edges. Cool for 5 mins on the trays before removing to a wire rack to cool completely. Store in an airtight container for up to 2 days.