Easy Easter Chocolate Mini Egg Biscuits
Mini Eggs biscuits make a great treat at Easter Time. They're easy to make with simple ingredients and can be frozen before baking too! A great way to use up leftover Mini Eggs.
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Servings: 10
Calories: 281kcal
Ingredients
- 200 g Plain Flour
- 1 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 150 g Light Brown Soft Sugar
- 0.25 tsp Salt
- 50 g Unsalted Butter
- 60 g Milk Chocolate
- 1 tsp Sunflower Oil
- 1 Egg
- 150 g Chocolate Mini Eggs
Instructions
- Preheat the oven to 170°C (340°F).
- In a bowl, mix together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
- In a heatproof bowl or pan, melt the butter, oil, and milk chocolate together. Stir until smooth and well combined.
- Pour the melted mixture into the flour mixture. Mix until the ingredients are well incorporated and the mixture becomes crumbly.
- In a separate bowl, use a whisk to cream together the light brown sugar and egg until creamy in texture.
- Once the flour mixture has cooled, add the egg mixture to the bowl. Mix until a stiff dough forms. Be careful not to overmix the dough.
- Cover the dough and place it in the fridge to chill for 30 minutes.
- Remove the chilled dough from the fridge.
- Place 3/4 of the chocolate mini eggs into a bag and crush them into small chunks using a rolling pin.
- Pour the crushed mini eggs into the dough and mix them in, ensuring they are evenly distributed throughout. Divide the dough into 10 and roll each dough ball to fully incorporate the mini eggs.
- Place the cookie dough balls onto a lined baking tray and gently flatten each ball slightly with your hand.
- Cut the remaining 1/4 of the chocolate mini eggs into halves and press them into the tops of the cookies.
- Bake the cookies in the preheated oven for approximately 10-12 minutes. If you prefer a slightly firmer texture, you can bake them for a little longer.
- Once baked, leave the cookies to cool and harden slightly on the baking tray before transferring them to a cooling rack.
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Recipe Notes
- Revitalise Your Cookies: To refresh your Mini Egg cookies, heat them in the oven for 4-5 minutes. This will restore their texture and taste.
- Customise the Chocolate: Use your preferred chocolate eggs instead of Mini Eggs to personalize the cookies to your liking.
- Adjust Cookie Size: Make your cookies any size you want, but remember to leave space on the baking tray for spreading. Adjust baking time accordingly.
- Embrace Chilling Time: Chill the dough before baking to enhance texture and flavour. Patience pays off!
- Store: At room temperature in an airtight container for 4-5 days.
Nutrition Estimate
Calories: 281kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 149IU | Calcium: 44mg | Iron: 1mg