Mini Egg Cookies

We’re starting the spring baking off with a bang and doing some classic mini egg cookies. Mini eggs are the top treat in the UK for Easter, so expect plenty of recipes coming your way.

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Method:

1. Cream the butter, caster sugar and brown sugar together until fluffy and lighter in colour.

2. Add your egg and your vanilla extract and mix these in until they're just incorporated into the dough.

3. Add both of your flours and cocoa powder then mix again until a dough is formed. Add your mini eggs and then mix these in too. You can add some optional chocolate chunks here if you want these extra chunky

4. Roll your dough into ping pong sized balls and place them on a lined tray, and add a few extra mini eggs to the top

5. Pop them into the fridge and leave them to chill for at least 1 hour

6. At the end of the hour, heat your oven to 160c fan and remove your cookies from the fridge

7. Bake for 10-12 minutes and then remove your cookies from the oven. Your cookies should be going slightly crispy at the edge, but will still have a soft centre

8. Leave the cookies on the side to cool

9. Serve and enjoy!

These cookies should last about a week in a sealed container