#easter

Mini Egg/Chocolate Chip Cookies

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I love eating things other people make and one of my workmates made these and I was instantly addicted. So a big shout out to Christina for being kind enough to give me the recipe.

Christina’s recipe uses dark chocolate (either chips or chopped up chocolate), but because it coming up to Easter I decided to use smashed up mini eggs which are my total downfall. These cookies are also a great way to use up any random chocolate you have lying about after Easter.

You can make the dough a day or two before and keep it in the fridge so that all you have to do is cut it and bake when you need them (if you’re having friends over this means less last minute scurrying around and you appear like a serene domestic goddess with an oven full of delicious cookies)

Ingredients

350 Grams Plain Flour

1 Tsp Bicarbonate of soda

1 Tsp Salt

225 Grams Butter (room temperature and cut into chunks to make it easier to cream with the sugar)

175 Grams Soft brown sugar

50 Grams Caster sugar

1 Tsp Vanilla extract

2 Eggs

350 Grams Smashed up mini eggs (or use chocolate chips or chopped dark chocolate)

Makes 24

Method

  • In a bowl combine all you dry ingredients (don’t add the chocolate yet)
  • In a separate bowl combine the butter. both types of sugar, add vanilla extract and mix until creamy, I used a stand mixer for this which makes it a lot easier but an electric whisk will also do the job
  • Beat the eggs into the butter mixture, and then gradually add the flour. Then stir in our chocolate pieces (I folded them in using a large spoon so that they didn’t get too broken up an electric whisk.
  • Split the dough into 2 halves, and roll each half into a sausage shape roughly 5cm in diameter and wrap each sausage in cling film before chilling in the fridge for at least half an hour
  • Preheat you oven to 190 degrees (Celsius), you’ll probably need a couple of baking sheets, and these should be lined with baking parchment
  • Cut the chilled cookie dough into 2cm think slices and transfer to you baking sheet leaving room for them spread as they cook. Bake for 10-12 minutes

Mini Egg Rocky Road Bars

Seaneen's Sunnyside KitchenLeave a comment

You can make an almost infinite variety of rocky road bars. The key thing is include lots of different textures.

I used mini eggs because they are basically my crack cocaine. My other more recent addiction is Bishoff biscuits. I’ve used these here, but you can use any type of crunchy biscuit or cookie you prefer.

Ingredients

400 Grams Chocolate (I used half milk and half dark chocolate, but use what you prefer)

125 Grams Bishoff biscuits

100 Grams Marshmallows

250 Grams Mini Eggs

3 Tbsp Golden Syrup

50 Grams Butter

Method

  1. Break the chocolate in to chunks, and add to a microwave proof bowl along with the butter and golden syrup. Microwave for 30 seconds at a time until the butter and chocolate have melted
  2. Place the biscuits in a freezer bag any bash with a rolling pin (if you don’t have one a tin can will do). The biscuits should be be broken into bits but not too small or all crumbs. Put the broken biscuits in a large bowl
  3. Add half the mini eggs to the freezer bag and bash these too. Add to the broken biscuits and add the Marshmallows
  4. Pour two thirds of the chocolate mix into the bowl and stir until combined. Line a 12cm X 18cm dish with baking paper and transfer the rock road mix into it. Spread evenly.
  5. Cover the rocky road mix with the chocolate you held back. I use a wet palate knife to smooth the top (an ordinary knife is fine if you don’t have one, as rocky roads are bumpy)
  6. Sprinkle the remaining half of the crushed mini eggs and refrigerate for a minimum 1-2 hours before cutting into slices