With Easter Sunday exactly one month away, I thought it best to start experimenting with bakes and recipes!
Easter is one of my favourite times of the year! I love seeing daffodils in the garden, the sun shining (sometimes), and most importantly seeing my favourite chocolate on the supermarket shelves. I am a HUGE chocaholic! So, seeing Mini eggs and Malteaser Bunnies makes me so excited. Although nothing quite reminds me of Easter as much as seeing a creme egg.. ❤
Today, I decided to come up with one of my own recipes. These creme egg cookie sandwich are such showstoppers, and so much more exciting than the likes of a chocolate cereal nest!
This recipe was inspired by Hello Naomi Cakes – an account that I follow on Instagram which always puts a smile on my face.
This recipe is so easy! The soft c hocolate chip cookies are sandwiched with vanilla buttercream, and finished with a drizzle of my ‘creme egg middle’icing 🙂
I hope you enjoy!
This recipe makes 24 cookies, or 12 cookie sandwiches
- 170g unsalted butter, room temp
- 300g caster ugar
- 240g plain flour
- 60g cocoa – I use Bourneville
- 2 eggs (medium/large)
- 1tsp vanilla extract
- 1tsp baking soda
- 100g chocolate chips
- 3 creme eggs
Start by lining two baking tins with parchment paper. Grease the paper with butter, and set your oven to 180° C. Cut the creme eggs in half, and carefully scoop out as much of the middle fondant as possible into a separate bowl. Chop up the remaining chocolate into small chunks.
In a large bowl, cream together the butter and sugar until pale and fluffy (if you’ve forgotten to take your butter out of the fridge, chop it into chunks and microwave on a setting around 350W for 1 min. Add the eggs one at a time, beating in between until fully incorporated. Add the vanilla and mix. Sift the flour, cocoa, salt and baking soda directly into the bowl and beat gently until incorporated. Add the chocolate chips, and the creme egg chocolate chunks and fold until uniform.
Roll out 24 balls of the same size. I made slightly larger cookies which were roughly 1tbsp big each. Roll the dough in the palm of your hand until you get large spheres. Place these on the baking trays with enough room in between each to expand (which wasn’t a huge amount). Pat down slightly, and place in the oven. Bake for 9-10mins.
Remove from the oven and allow to cool completely – don’t worry if the cookies look gooey when you take them out of the oven – thats how they should be as they firm up when they cool! 🙂
Next make the creme egg icing. In a small bowl, mix together 200g of sifted fondant icing sugar with water. Add 1tsp of water at a time until you obtain a thick paste. Add an orange or yellow food colouring paste to get a nice yolk colour! You can also use liquid food colouring, but try and get one that doesn’t have a horrible fake taste!. Mix in the creme egg goo and set to one side!
Finally, make the buttercream! Place 200g of softened butter in a large bowl. Sift in 375-450g of icing sugar. The amount of icing sugar you add needs to be done by eye until you get a thick consistency. I like to add a splash of milk to my buttercream to make it nice and silky. Pop the buttercream into a piping bag fitted with a fluted nozzle! (if you don’t have a piping bag don’t panic! Spoon the butter cream onto 12 of the cookies carefully instead)
Pipe the buttercream onto 12 of the cookie sandwiches. Drizzle on a small amount of the creme egg goo into the centre of each of the cookies filled with buttercream. The good should drizzle down the side 🙂
Place a cookie onto of each of the filled bases and squish together gently.
And now eat, yay!!
Love, Sofia xxx