The traditional Easter biscuit is usually flavoured with lemon and currants, but these cookies make a fun alternative. They’re chewy but lightly crisp with gooey nuggets of chocolate and bursts of pastel rainbow crunch. Enjoy fresh from the oven, accompanied by a cup of tea, naturally.
Makes approximately 16 cookies.
Ingredients
- 110g unsalted butter
- 75g light brown, soft sugar
- 1 tbps golden syrup
- 110g rolled oats
- 110g self-raising flour
- 100g mini eggs
Method
- Heat the oven to 150 degrees Celsius (300 degrees Fahrenheit or Gas Mark 2). Grease two 14 x 10 inch or 35 x 25.5 baking trays with a little sunflower oil or vegetable oil.
- Melt the butter, golden syrup and sugar in a pan over the low heat and stir using a spoon until the butter has melted. Put to one side and allow to cool completely.
- Place the mini eggs in a plastic bag, seal and bash with a drawing pin until they’re broken in halves and quarters (ensure the pieces aren’t so small that they just melt away into the rest of the cookie).
- Mix the flour and oats in a large bowl. Add the cooled butter mixture and combine everything thoroughly. Then add the mini eggs!
- Bring the cookie dough together with your hands into a ball. Half that ball, then divide each half into 8 little balls of approximately the same size. Flatten the balls in your hand, making little patties and place on the baking trays as you go. Leave space between them so they have room to expand.
- Bake the cookies in an oven for 12-15 minutes. They might seem soft, but they’ll continue to cook once out of the oven. When cooked, remove from the oven and leave to cool on the trays until they’ve hardened enough to lift them from the tray and onto a cooling rack.