AN EASTER EXTRAVAGANZA

Ingredients

• 125 g Unsalted Butter (cubed, chilled for 20 minutes)
• 100 g Light Brown Sugar (packed)
• 100 g Caster Sugar
• 1 Large Egg (room temperature)
• 2 tsp Vanilla Extract (pure, optional dash)
• 1.5 tsp Baking Powder
• 0.5 tsp Bicarbonate of Soda
• 300 g Plain White Flour (sifted)
• 100 g Milk Chocolate (broken into chunky pieces)
• 12 Mini Easter Eggs (chocolate) (8 for topping, remainder folded into dough)

Instructions

1. Cream Butter and Sugars

   Place the chilled butter cubes in the mixing bowl and beat on medium speed until softened, then add the light brown sugar and caster sugar. Cream together until the mixture is light and fluffy, scraping down the sides of the bowl occasionally.

   Time: PT5M

2. Add Egg and Vanilla

   Crack the egg onto a flat surface, whisk lightly, then pour into the creamed butter. Add the vanilla extract and mix on medium speed until fully incorporated.

   Time: PT2M

3. Incorporate Dry Ingredients

   Sift the plain flour, baking powder, and bicarbonate of soda together. With the mixer on low, gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid over‑mixing.

   Time: PT3M

4. Fold in Chocolate and Mini Eggs

   Using a spatula, fold the chunky milk chocolate pieces and the bulk of the mini eggs (reserve eight for topping) into the dough until evenly distributed.

   Time: PT4M

5. Shape and Chill Dough

   Divide the dough into eight equal portions (about 115 g each). Roll each portion into a smooth ball, then place on a parchment‑lined baking sheet. Chill the balls in the refrigerator for at least 30 minutes.

   Time: PT30M

6. Add the Mini‑Egg Topping

   Press one mini egg gently into the centre of each chilled dough ball, ensuring it sticks but does not break.

   Time: PT2M

7. Bake the Cookies

   Pre‑heat the oven to 180 °C. Bake the cookies for 12 minutes, or until the edges are set and the tops are lightly golden. The centres will remain soft and gooey.

   Time: PT12M

   Temperature: 180°C

8. Cool and Store

   Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g