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 unsalted butter and caster sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Incorporate the plain flour, cornflour, bicarbonate of soda, and sea salt, mixing well again.
- If using, mix in the crushed mini eggs.
- Scoop out portions of dough (about 5cm), making 12-14 cookies.
- For a less spread texture, optional: chill the cookies for an hour.
- Bake for 11-12 minutes and allow the cookies to cool fully.
- In a separate bowl, beat the unsalted butter until smooth.
- Mix in the icing sugar until well combined.
- Add vanilla extract and baby pink food coloring, and mix thoroughly.
- Pipe or spread the frosting onto the cookies and decorate with mini eggs.
Notes
Chilling the cookie dough can improve texture.
Ensure cookies are fully cooled before adding frosting for the best results.
Feel free to adjust the number of mini eggs as per your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.