• Easter Egg Cookie Dough

    Easter Egg Cookie Dough

     

    Hi guys, it’s been a while! I’ve really missed blogging and I’ve been itching to get back to being creative on a regular basis. It’s been challenging at times working for the NHS during this pandemic, but I am soooo grateful that I have a creative outlet to help me process my stress/frustrations in a positive way. If you haven’t found a creative outlet yet I encourage you to keep trying new things until you find one – it truly is a life saver!

     

    I figured that I’d start with a very easy recipe that is perfect for adults and children during this Easter period. Since Miss Corona Virus decided to make her international debut, Easter meals this year may be smaller than usual thus I chose a recipe that is perfect for 2 people but can be doubled or quadrupled to cater for more people. I actually stumbled upon this cookie dough recipe in an Asda magazine a while ago, so I confess that it’s not an MSA original. I simply modified the recipe by using mini chocolate Easter eggs instead of regular chocolate and frozen cherries. I love that it only takes about 5 minutes to assemble the cookie dough, and once out of the oven the sugar coating on the Easter eggs crack but the chocolate inside is warm and gooey – Yassssssss!!

     

     

    I hope you enjoy making this Easter egg cookie dough and most importantly I hope you enjoy eating it. Regardless of the challenges of this pandemic it’s important to still celebrate life and to stay positive. Have a happy Easter and stay safe! xx

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    Image result for cutlery symbol Serves 2    Image result for clock symbol  Prep: 5 mins. Cook: 10 mins   Image result for effort symbol Difficulty level: ridiculously easy!



    Ingredients:

    • 50 grams unsalted butter, melted
    • 50 grams light brown soft sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoon semi-skimmed milk
    • 100 grams plain flour
    • 1 handful of Mini Chocolate Easter eggs (but you can add as many as you like)

    Method:

    1. Preheat your oven to 160°C (fan oven) or 180°C (standard oven), and grease a small skillet pan or a 15 cm casserole dish.
    2. In a small bowl place the melted butter, brown sugar and vanilla extract, then stir to combine. 
    3. Stir in the flour and mix well.
    4. Spoon mixture into skillet or casserole dish (the mixture is thick and you want a nice even layer).
    5. Press the Mini Easter eggs into the top of the cookie dough.
    6. Bake for 8 to 10 minutes until just set around the edges (it’s cookie dough, so the texture is supposed to be quite soft)
    7. Serve with some good quality vanilla ice cream and more mini eggs (because why not?). 

     

     



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