“Who has leftover Easter eggs?” I hear you ask.
I get it, I have a sweet tooth too, but when it comes to Easter I’m out after one creme egg. This year I decided to use the eggs I couldn’t face to bake cookies for my flatmates.
If you’ve eaten them all, most supermarkets are offering them at a discount – remember the argument over whether Easter eggs were “essential items”?
These delicious, chewy cookies are super easy to make and are gluten-free so gather your eggs and let’s head to the kitchen.
- 150g butter or margarine
- 160g light soft brown sugar
- 50g castor sugar
- 1 egg
- 1 tsp vanilla extract
- 150g ground almonds
- ½ tsp baking soda
- 110g desiccated coconut
- ½ tsp salt
- Leftover Easter eggs of your choice. I went with a big Dairy Milk egg and some Cadbury Creme Eggs but you can pretty much throw anything in there. I’ve used a Double Decker before and that was super tasty!
- Pre-heat the oven to 175°C
- Cream the butter and all the sugar together in a bowl
- Add the egg and vanilla extract and mix again until well blended
- Stir in the almonds, baking soda and coconut
- Crumble or chop up your chocolate to roughly the size of a large chocolate chip.
- Keep some for decoration and fold the rest into the dough
- When your dough is ready, prepare a baking tray with greaseproof paper
- Scoop out a small portion of dough and roll it into a ball with your hands.
- Place the ball on the baking tray and repeat until the tray is full
- Keep the balls at least two inches apart to stop them joining together
- Pop the tray in the oven for ten to 12 minutes or until golden brown but still soft
- While they’re hot, decorate with your remaining Easter eggs.
- The cookies should still be gooey so wait a few minutes before transferring them to a cooling rack.
- Leave to cool or get them while they’re hot!
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