As Cadbury’s Mini Eggs are my favourite Easter treat, I thought I’d share another recipe using them. I love the fact that they’re gluten free and despite the milk content, they’re tummy-friendly in small portions.
Earlier this week I shared a recipe for my Easter Nest Cupcakes, however having purchased quite a few mini eggs for recipe testing, I thought I’d come up with a gluten free, gooey cookie recipe to share with you all, and to feed my family on Easter Sunday.
The recipe below makes a generous 18 biscuits, depending on the size of your cookies and is super quick and easy to make (especially if you have a food mixer/kitchenaid).
Mini Egg Cookies
- 100 g Light brown sugar (or light muscovado sugar)
- 100 g Caster sugar
- 1 tbsp Golden syrup
- 110 g Butter
- 1 Egg
- 1 tsp Baking powder
- 300g Gluten free plain flour
- 180 g Mini eggs
- Preheat the oven to gas mark 3 or 170 degrees.
- In a large bowl, mix together the butter, sugar and golden syrup.
- Add the egg, plain flour and baking powder and mix well until it forms a dough.
- Using a rolling pin, crush the mini eggs in the packet so that they form small fragments.
- Mix the mini eggs into the cookie dough ensuring they are spread throughout.
- Form small balls of cookie dough (slightly smaller than golf balls), flatten and place on a lined baking tray. Leave space between each cookie as these will spread out in the oven.
- Make sure fragments of the mini eggs are placed on the surface so that they show through after baking.
- Bake for 15 minutes or until golden.
- Leave to cool on the baking tray and enjoy.
This recipe is great for bank holiday Monday – once Easter is over and you’ve been gifted lots of mini eggs, why not turn them into a tasty batch of cookies instead?! If you enjoyed this recipe, why not take a look at my other Easter cakes: Easter Surprise Cake or Easter Nest Cupcakes.