Mini Egg cookies
- 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
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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