Being back at work means a willing audience to try out my baking on. I didn’t do much baking on maternity leave because it’s quite challenging with a little person constantly needing your attention but also because Mr O is not particularly interested in sweet things and with nowhere to take what I have created, I end up eating far too much of it myself… or ending up chucking bits away once they’ve passed their prime. As Easter is around the corner I decided to to some themed baking for my colleagues.
Mini Egg cookie bars
1 tablespoon corn flour
1 teaspoon baking powder
A pinch of salt
80g caster sugar
45g light brown sugar
45g dark brown sugar
1 teaspoon vanilla extract
270g Cadbury’s Mini Eggs
100g chocolate chips
Preheat your oven to 180 C and line a 9′ x 9′ baking tin with greaseproof paper. Set aside.
Combine the flour, cornflour, baking powder and salt in a large bowl and mix well.
Melt the butter in a large bowl. Add the sugars and beat for two minutes with an electric beater until well mixed and the sugar has melted a little. Add the egg and vanilla extract and mix again until well combined.
Add the Mini Eggs (keeping back a handful) and chocolate chips to the dry ingredients then add the egg mixture and mix with a spatula (or your hands if you’re that way inclined – I am) until you have a thick cookie dough.
Press the dough evenly into the prepared baking tin and press in your extra Mini Eggs for decoration (or just eat them… who am I to judge). Bake in the preheated oven for 20 – 25 minutes or until golden brown (mine took about 22 minutes).
Allow to cool in the tin for 10 minutes before removing to a cooling rack. Allow to cool completely before cutting into squares.
Makes 16 – 25 squares depending on how big you want them