Mini Egg Cookies

 These are perfectly soft and store well in an airtight container for 5 days. I also froze some and allowed to defrost completely (they don't microwave well!) and they tasted perfect. Enjoy!

Ingredients:

 140g butter

120g soft brown sugar

60g caster sugar

340g flour

1/2 tsp bicarb

2 tsps baking powder

1 egg

250g mini eggs

Method:

1.  Melt the butter and add this to a bowl with the sugars. Combine until smooth.

   2. Whisk in the egg until well combined.

   3. Sift in the flour and stir until a dough forms.

   4. In a sandwich bag, crush the mini eggs and add to the dough.

   5. Scoop out even balls and press slightly onto a lined baking sheet, spacing them out. I made 10 medium cookies.

   6. Bake at 170C for 10-12 mins until golden and leave to cool slightly - they will continue cooking slightly, before diving in.