Easter is over for another year but that doesn’t necessarily mean that the chocolate has all gone. If you still have a heap of Easter Egg chocolates cluttering up your surfaces you might find this recipe useful. Either swipe them when the kids are not looking or better still, get the kids to make the cookies. Not only are they very simple to make, they also freeze well so don’t even need to be eaten all in one go.
The Year 7 children (12 year olds) at my son’s school recently took part in a Bake Off competition: if you follow this blog you may have already read about it here… It was a really positive experience: the boys and the girls both got really involved and the winner was a boy who threw himself into the experience with as much enthusiasm and dedication as he shows for sports. It has inspired a lot of the children to carry on baking and simple recipes that are made and baked quickly with little margin for error are perfect. Homemade cookies also make a great gift: my 15 year old daughter made these too and took them to a friend’s when she stayed there overnight.
It doesn’t really matter what type of chocolates you have: if they are quite large, like Mini Eggs, you can crush them up with a rolling pin or pestle and mortar. Smaller ones like Smarties will be fine as they are. The biggest problem is not eating them all before they get to the mixing bowl…
Recipe – makes around 20 cookies
Ingredients
125g butter
125g soft brown sugar
1 egg
1 teaspoon vanilla essence
200g SR flour
125g Easter egg chocolates, eg mini eggs, Smarties, etc
Method
Set the oven to 170°C.
Grease and line one or two large baking trays.
A pestle and mortar can really help your stress levels…
Cream the butter and sugar until pale and creamy.
Add the egg and vanilla essence and beat in.
Sieve in the flour and gently fold in.
Add your Easter egg chocolates and gently mix in until evenly distributed. Do not over mix.
Put large teaspoonfuls of the mixture onto your baking tray, leaving room between them as they will spread when they bake.
Bake for around 10 minutes, until they are golden brown.
Allow to cool for a couple of minutes on the tray before removing and allowing to cool completely on a wire cooling rack.
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Categories: Baking, Biscuits and Cookies, Chocolate, Recipes, Uncategorized
Definitely going to make these tomorrow. Delicious recipe and great way to use the chocolate eggs still lurking in my cupboard!
Hope you enjoy them!
Great idea!
Great idea, our kids demolished the little chocolate they had, but it’s a great way to get the chocolate used up.