Mini Egg cookies

Mini Egg cookies

Crisp, buttery biscuits make tasty nests for these classic sugar-shelled chocolate eggs

, 03 March 2020

(68 votes)

Mini Egg cookies
  • Cook: 30 Mins
    plus cooling

  • Serves: 9

Ingredients
  • 50g unsalted butter, at room temperature
  • 25g caster sugar
  • 1tbsp vanilla bean paste
  • 80g plain flour, plus extra for dusting
  • 80g pack Cadbury Mini Eggs
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper.

  • Beat together the butter and sugar until light and fluffy. Stir in the vanilla then mix in the flour. Bring together with your hands and shape into a flat disc. Wrap in clingfilm and chill for 20 mins.

  • Unwrap the dough, put onto a floured surface and roll out to the thickness of a £1 coin. Cut out shapes with a 6cm round fluted cutter, rerolling the scraps once, to make 9 cookies. Put onto the trays and arrange 3 Mini Eggs on each, pressing down slightly.

  • Bake for 10-12 mins until golden round the edges. Cool for 5 mins on the trays before removing to a wire rack to cool completely. Store in an airtight container for up to 2 days.

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