1 week Ago By Isobel Pankhurst
With Easter fast approaching, Creme Eggs have already returned to the supermarkets , delighting fans of the chocolate treat. And it's not just a tasty snack—you can also incorporate the creme egg into your baking . From Creme Egg croissants to brownies and even toasties, there's more to this snack than first meets the eye.
During a quick trip to a Cadbury outlet store, I stumbled upon an item that is a must-buy for any Creme Egg lovers out there - the Cadbury Creme Egg Cookbook. After purchasing this, I decided to give it a flick through for any recipes that could make my Easter just that much better, and the one that stuck out as sounding delicious (but also quite low effort) was the Creme Egg cookies. Rather than full-size Creme Eggs, this recipe called for the mini ones, which were a little harder to find in the supermarket, but I eventually found some.
In fact, the only ingredient I had to skip was the orange food colouring; every shop I tried either had none at all or only red, blue and green, so I opted to just skip this step of the recipe . Making the cookies was quite simple, although I did have to bake them for longer than the recipe stated. I also found that mine combined in the oven, forming one giant cookie that then crumbled a little when I tried to cut it into smaller pieces.
However, despite this, the cookies were still delicious - and it's not just me saying this. They also proved a hit with my friends when I brought them with me to social events. 75g unsalted butter 60g soft light brown sugar 60g caster sugar One egg, beaten Half teaspoon of vanilla extract 150g self-raising flower Half teaspoon salt 50g dark chocolate, roughly chopped Six Mini Creme Eggs, halved 25g icing sugar Orange gel food colouring Start by preheating the oven to 180 ° C/160°C fan/gas mark 4.
Then, line a large baking tray with some baking parchment. Add the butter, brown and caster sugars in a bowl and beat with a handheld whisk until light and fluffy. Add in the egg and vanilla extract and beat the mixture again to combine everything.
Sift in the flour and salt and mix them in to form a stiff dough. Add the chocolate pieces and then divide the dough into 12 balls. Spread them well apart on the baking sheet and bake in the oven for four minutes.
Remove the cookies from the oven and place half a mini creme egg on top of each one. Return to the oven for a further four minutes. Once cooked, set aside to cool.
Meanwhile, make the icing by mixing the icing sugar with some water until you reach a stiff but runny consistency. Divide the mixture between two bowls, and add the food colouring to one. Using two spoons, lightly drizzle the white icing over the top of each cookie, then repeat with the orange.
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