Speckled egg cookies
These soft and gooey speckled egg cookies are the perfect Easter treat. This easy recipe creates bakery-style cookies with crisp edges and a soft centre.
Ingredients
- 200 g unsalted butter cold & cubed
- 100 g caster sugar
- 180 g soft light brown sugar
- 125 g speckled eggs
- 50 g chocolate chips
- Easter themed bunnies optional
- 400 g plain flour
- 100 g self-raising flour
- 1 tsp sea salt
- 2 tsp baking powder
- 2 eggs + 1 egg yolk
- 1 tsp vanilla butter paste or any vanilla of your choice
Instructions
- Preheat oven to 210°C (190°C fan) and line a baking tray.
- Beat butter briefly to break it up, then mix in sugars until crumbly.
- Add chocolate chips + speckled eggs and mix lightly.
- Add flour, salt and baking powder and mix until just combined.
- Whisk eggs, yolk and vanilla, then mix into dough.
- Divide into 125g balls, don’t roll smooth.
- Freeze for at least 2 hours.
- Bake 16–20 minutes until golden outside and soft inside.
- Cool, then top with extra speckled eggs or Easter bunnies
