How to bake Stephen's gooey Mini Egg cookies!
It is nearly every chocoholic's favourite time of year, Easter, and almost every shop in the land is filling its shelves with a sea of yellow packets of Mini Eggs.
Are you a Mini Egg and a cookie lover? If you answered yes, you will love Stephen's Gooey Mini Egg Cookies recipe!
We caught up with Stephen, Curriculum Manager of our L20 Hotel School, on the steps to create the most delicious, thick, and chewy-centered Mini Egg cookies.
Ingredients
- 125g butter, softened
- 125g soft brown sugar
- 1 egg beaten
- 200g self-raising flour
- Pinch salt
- 125g mini eggs – slightly broken up. This can be done by putting them in a sandwich bag and giving them a bash with a rolling pin or small pan.
Method
- Grease a baking tray
- Pre-heat to 190°C (170°C fan)
- In a large bowl, cream together the butter and sugar until light and fluffy
- Gradually add the beaten egg to the creamed mixture, beating well after each addition
- Add the mini eggs or chocolate chips
- Sift the flour, cocoa and salt into the creamed mixture and blend well
- Place heaped teaspoons of the mixture onto the tray and flatten slightly. Be aware that the mixture will spread during cooking so leave plenty of space between each one. You might need to cook them in batches or use more than one tray.
- Cook for 10-12 minutes or until just golden brown
- Transfer the cookies to a wire rack and leave until completely cold
- Now time to tuck in - enjoy!
If you want to follow a career in Cookery or Hospitality and Catering, take a look at the Hospitality and Catering courses you can study at Hugh Baird College:
Find out the about Hospitality and Catering courses
The photo shows Stephen Otty (left) and student Kornel Baranoski with the Mini Egg cookies.
