Mini Egg Cookie Traybake
My Mini Egg Cookie Traybake takes my cookie tray bake recipe and gives it a super Easter twist. It's pretty much a chunky cookie dotted with mini eggs.
Servings 16 slices
- 140 g unsalted butter (or stork/baking block)
- 60 g caster sugar
- 140 g light brown soft sugar (if you don't have you can use all caster sugar)
- 2 medium eggs
- half a teaspoon vanilla extract
- 300 g plain flour / all purpose flour
- tiny pinch of salt
- 1 teaspoon bicarb of soda
- 200 g mini eggs
- 3 tablespoon milk (if the mix is really thick add a little extra)
Preheat the oven to 180ºC/160ºfan/356ºF. Grease and line a 9inch x 9inch cake tin.
Measure out the sugars and use a fork to break down any lumps.
Add the sugar and the butter into a mixing bowl.
Cream together until light and fluffy.
Stir in the eggs and vanilla.
Sieve in the flour, salt and bicarb and stir together.
Add the milk and stir together.
Leave a handful of mini eggs for the topping. Chop up the rest of the mini eggs and stir in too. Be careful when chopping them up.
Spoon the cookie dough into the pan and level out.
Place in the oven and after 5 minutes remove and add the remaining eggs to the top (this keeps some on the top). Bake until golden brown. If you like your cookies slightly gooey take them out at 15 minutes. 18-20 minutes if you want them to be set more.
Best enjoyed warm.
They make great puddings so reheat them in the microwave for about 20-30 seconds and serve with ice cream.
Brilliant for lunch boxes and taking on picnics. They travel really well when wrapped up.
They also freeze and defrost really well if you want to save some for later.
Calories: 252kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg