Honey & Mini Egg Cookies
Honey & Mini Egg Cookies
8-12 minutes
Indulge in a sweet sensation with our Honey & Mini Egg Cookies! These delightful treats blend the richness of honey with the playful crunch of mini eggs, creating a symphony of flavours that will enchant your taste buds. Perfect for Easter or any occasion, these cookies are a whimsical delight for all ages.
(credit to @gower_foodie)
Ingredients
- 110g butter, softened
- 100g golden caster sugar
- 100g Hilltop cut comb in acacia honey
- 1 large egg
- 1 tsp vanilla extract
- 200g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 160g Mini Eggs
Directions
Preheat the oven to 180 degrees C/160 degrees C fan assisted and line two baking trays with non-stick paper.
Cream the butter and sugar together until light and fluffy.
Add the honey, egg and vanilla extract and beat again.
Add the dry ingredients – flour, baking powder and baking soda and mix thoroughly.
If you’re using a stand mixer, it’s worth removing the bowl from the stand at this point and finishing by hand as the cookie dough is fairly stiff.
Add the Mini Eggs and combine until evenly distributed.
Place small balls of the cookie dough (about an ice cream scoop size) at even spaces on the baking trays, leaving plenty of space between each.
- Bake for 8-12 minutes depending on how gooey you like your cookies!
Remove from the oven once baked and a light golden colour and leave to cool on a wire rack.
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