I know, this week I have a real thing for using Cadbury Easter confectionery in my baking. I’ll get it out of my system soon! I hope you’re all having a lovely Easter Sunday. I’m just checking in with a couple of my other favourite Easter treats using Cadbury mini eggs.
I’m not normally safe around mini eggs. If I open a packet they don’t usually last more than 5 minutes. But trust me, it is worth stashing a few packets away to make these recipes. They couldn’t be easier to make – especially the tiffin which you can hardly call baking. This is a good one to get the kids to help with – they love crushing the biscuits!
Mini Egg Tiffin
2 tbsp golden syrup
2 tbsp cocoa
170g digestives, crushed (I used a mixture of rich teas and chocolate digestives because they were lurking in the biscuit tin)
170g mini eggs, lightly crushed (I cut them in half – a pretty painstaking process but if you want to make your life easier and have more common sense than I do you could place them in a freezer bag and give them a bash with the end of a rolling pin)
30g mini eggs, left whole
Gently melt the butter and golden syrup in large pan. Stir in cocoa, digestives/rich teas and crushed mini eggs.
Line a 1lb loaf tin with cling film. Press the mixture into the tin then press the whole mini eggs into the top. Refrigerate until set (about one hour.) Cut into slices.
Mini Egg Cookies
175g soft butter
150g soft brown sugar
120g granulated sugar
1 large egg
1 tsp vanilla extract
170g rolled oats
160g plain flour
3/4 tsp baking powder
3/4 tsp bicarbonate soda
1 packet Cadbury mini eggs, chopped in half (this is the only fiddly part of the recipe!)
Preheat oven to 375 (180C.)
Cream the butter and sugars until light and fluffy, about 1 minute. Beat in egg and vanilla until smooth.
Stir together oats, flour, baking powder & bicarb in a separate bowl. Stir the dry ingredients into the batter until combined. Stir in the mini eggs.
Heap tablespoons of the mixture onto lined baking sheets. (I shape the dough into balls using my hands). Leave 2 inches between each ball of dough to allow room for spreading.
Bake until the cookies are golden brown, 12 to 15 minutes.
Cool cookies on sheets for five minutes, (they are pretty fragile when they just come out of the oven) and then transfer to a rack to cool further.