Ingredients
Scale
- 125 g unsalted butter/baking spread
- 175 g caster sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 250 g plain flour
- 1 heaped tbsp cornflour
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 100 g crushed mini eggs (optional)
- 85 g unsalted butter
- 170 g icing sugar
- 1 tsp vanilla extract
- 0.5 tsp baby pink food colouring
- 50-100 g mini eggs
Instructions
- Preheat the oven to 190ºC/170ºC fan and line 2-3 trays with parchment paper.
- Beat together the butter and sugar until light and fluffy.
- Incorporate the egg and vanilla, mixing until combined.
- Gradually add the flour, cornflour, bicarbonate of soda, and salt, mixing well.
- If using, mix in the crushed mini eggs.
- Portion the mixture using a 5cm scoop to form 12-14 cookies.
- For a less spread texture, chill the cookies for an hour (optional).
- Bake for 11-12 minutes and allow to cool completely.
- In a separate bowl, beat the butter until smooth.
- Add the icing sugar and mix until combined.
- Add the vanilla and food colouring, and mix well.
- Pipe or spread the icing onto the cookies and decorate with mini eggs.
Notes
Chilling the cookie dough before baking can enhance the texture.
Feel free to customize with different colored food coloring or additional toppings.
Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.