Creme egg cookies 🐣 These are a necessity every easter 💐
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
•1/2 cup Cold Salted Butter (cut into small cubes)
•1/2 cup Brown Sugar
•1/4 cup Sugar
•1 Egg
•1/2 teaspoon Vanilla
•1 & 1/2 cups Plain Flour
•1 teaspoon Cornflour
•1/4 teaspoon Bicarbonate of Soda
•Small Pinch of Salt (we like to use pink Himalayan salt)
•As much choc chunks/chips as you desire. We used 200g milk choc chunks
𝗠𝗲𝘁𝗵𝗼𝗱:
𝗙𝗶𝗿𝘀𝘁, 𝘃𝗲𝗿𝘆 𝗶𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁 𝘀𝘁𝗲𝗽⚠️
•Freeze 4 creme eggs for at least 3+ hours, we prefer to just freeze them overnight.
•Preheat oven to 200 degrees C fan.
•Cream together the butter, brown sugar, and sugar until fully combined.
•Add the egg and mix.
•Mix in vanilla.
•In a bowl mix together your flour, corn flour, bicarbonate of soda, and salt.
•Add that bowl to the butter, sugar and egg mix and mix until all combined.
•Mix in chocolate chips.
•Divide the dough into 4 equal parts.
•Use just under half of each part of dough, and press it down onto your lined baking tray evenly spaced apart, making sure to not make them too thin/create any holes. You want to create 4 base layers for your creme eggs.
•Unwrap and place your frozen creme eggs onto the dough.
•Now cover your creme eggs with more dough. Being careful to not leave any gaps.
•Bake for 8-9 minutes, until golden on the top.
•Let the cookies rest for at least 10-15 minutes to set before eating.
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