Chef's Corner
Easter Cookies
Ingredients
- 250g cake flour
- 1 tbs corn flour
- 1/2 teaspoon bicarb
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup cold @kerrygoldsouthafrica butter cubed
- 110g brown sugar
- 50g white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 150g mini eggs
Directions
What do you get when you combine a bag full of jewel-toned chocolate eggs and a crunchy, buttery chocolate chip cookie? The result is a brilliant crowd-pleaser of a cookie that is great for a pre Easter family baking day.
- Preheat oven to 200 degrees c
- Sieve all the dry ingredients together into a bowl (flour, corn flour, baking powder, bicarb and salt).
- Use the paddle mixer on your Kitchenaid and cream together the butter and sugars until they are lovely and fluffy.
- Add in the whole egg, the egg yolk and the vanilla essence and mix to combine.
- Gradually add in the dry ingredients. Don't over-mix, switch off the machine as soon as the flour is just combined.
- Stir in 3/4 of your mini eggs [I like to lightly crush mine with a rolling pin (don’t let your kids do this part as they get carried away and completely pulverise your eggs into dust!]. Keep the remaining eggs to put in the top of the cookies once they have been balled.
- Form the dough into 10 - 12 balls. I use a 1.5 tablespoon cookie scoop for uniformity. (You can go bigger and make 6 large balls but I find this is too much cookie for one portion. )
- Place your cookies onto your baking tray lined with baking paper or a silicone mat.
- Bake for 10-12 minutes or until the tops of the cookies are golden brown.
- Leave the cookies to cool on the baking tray for 30 min then transfer to a cooling rack to cool completely.
