APOLOGIES for the extended hiatus of recipes, and the extreme lack of baking endeavours from my blog as of recent. My dissertation is to blame. Thankfully, I can confirm this will never happen again, as there is absolutely no way I will be engaging in any greater form of higher education once June comes around. Although, I can now convincingly inform you on any query you may have on inorganic nitrate, and can summarise the use of beetroot juice as a sports supplement in approx. 7500 words (if you’re ever interested).
SO, to celebrate my dissertation hand-in and as a nice revision break from conjugated linoleic acid revision, I thought I would post a recipe for one of my FAVOURITE Easter bakes.
I may have already mentioned, but I just love Easter. Mainly because of the abundance of yellow daffodils, milder spring mornings and a diet consisting of 70% Malteaser bunnies.
Here is a staple recipe for your Easter baking repertoire – the Crème Egg Cookie. These are SO much more than they sound. They are THICK and DENSE. With a slight golden chew on the exterior, but a marvellously soft inside, almost resembling cookie dough. The crème egg chunks are chocolatey and gooey, and just irresistible.
I would suggest doubling the recipe, as these won’t be around for long.
INGREDIENTS: – Makes 12 big cookies!
- 1 bag mini creme eggs
- 1 box of 5x normal creme eggs
- 150g chocolate chips
- 200g plain flour
- 100g strong white bread flour
- 180g unsalted butter, melted
- 105g caster sugar
- 160g soft light brown sugar
- 1 large egg + 1 large egg yolk
- 1/2 tsp. baking soda
- 1 tsp. vanilla extract
- pinch of salt
- Start by placing your creme eggs in the freezer for 30mins to 1hr before baking.
- Melt the butter in the microwave in 20s blasts until liquid. Leave for 5 minutes to cool – in the meantime, grease or line two baking trays with parchment paper.
- Add the caster and soft light brown sugar into the melted butter and beat well until paler, and well incorporated.
- Add the egg, egg yolk and vanilla and beat again.
- Sift the flours, salt and baking soda into the butter mixture, and stir VERY CAREFULLY until JUST incorporated – it’s really important to keep in as much air as possible and not to press down on the cookie dough to keep the texture of the cookies thick.
- Mix in chocolate chips and mini creme eggs – which you can chop up into the sizes you desire (the big ones will be placed on the top of the cookies part way through baking to make sure they don’t burn, so keep them in the freezer).
- Carefully handling the cookie dough, form domes roughly half the size of a tennis ball, until you have roughly 12 cookies.
- Place into the fridge on the baking trays and refrigerate for at least one hour before cooking, or up to half a day if you can.
- Pre-heat the oven to 170°C. Whilst your cookies are chilling, chop your larger creme eggs into halves and quarters to be placed on the cookies whilst baking – this is best done with a sharp serrated knife as the creme eggs shatter easily when frozen.
- Once chilled, place the cookies in the oven one tray at a time. They will be baked for a total of 10-12mins, and you will need to turn the trays halfway through cooking and place your larger creme eggs on the exterior about halfway through.
- Once turned slightly golden (10-12min) remove your cookies from the oven and leave to cool completely – they will continue to firm up whilst cooling so don’t be worried they’re not quite cooked. However, if you’ve decided to make bigger or smaller cookies bear this in mind in terms of cooking time 🙂
Lots and lots of love, SOFIA xxxx ❤ ❤ ❤