Made for around Easter time, these mini eggs are a stunning treat. Filled with milk chocolate, they make for a stunning addition to various recipes.
Mini Egg Cookie Bars
Ingredients
- 275 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 115 g Unsalted Butter/Stork
- 55 g Granulated Sugar
- 135 g Light Brown Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 300 g Mini Eggs
- 100 g Milk Chocolate Chips
Instructions
-
Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
-
Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.
-
In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)
-
Add in the Dry Ingredients, the Mini Eggs (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.
-
Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
-
Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!
Chocolate tiffin with mini eggs
- 100g Digestive biscuits
- 300g Mini Eggs
- 200g Chocolate
- 50g Butter
- 50ml Golden Syrup
METHOD
1: In a large bowl crush the digestive biscuits until you get some crumbs but also some large pieces too. Stir in 140g of mini eggs and set aside.
2: Melt the milk and dark chocolate, butter, and syrup in the microwave (or alternatively in a nonstick pan on the hob) and mix with the crushed digestive biscuits.
3: Line a 20cm (8 inch) tin with clingfilm and pour the tiffin mixture into the tin. Use the back of a heavy metal spoon to smooth down the top.
4: Sprinkle over 100g of crushed mini eggs and leave the tiffin to set in the fridge for 2 hours before cutting into squares
Product photography is representative only. Weights and portions will be as stated.
