EASTER EGG CHIP COOKIES

MAKES ABOUT 24 COOKIES Preparation: 15 min Chilling: 30 min Baking: 7-10 min 200g butter, melted 125ml (½c) light brown

sugar 60ml (¼c) white sugar 1 egg 1 egg yolk 5ml (1t) vanilla essence 680ml (2¾c) cake

flour 30ml (2T) cornflour 5ml (1t) bicarbonate

of soda 2,5ml (½t) salt 125g multicoloured

mini Easter eggs Preheat the oven to 170°C. Line two large baking sheets with baking paper and grease with nonstick spray. 1 Mix the butter and both kinds of sugar in a large mixing bowl. 2 Add the egg and yolk and mix well, then add the vanilla essence and mix again. 3 Sift the flour, cornflour, bicarbonate of soda and salt over the egg mixture and stir until well combined. 4 Shape the dough into a ball, cover with clingfilm and chill in the fridge for at least 30 minutes. 5 Roll tablespoons of the dough into balls and arrange quite far apart on the prepared baking sheets. Flatten the dough slightly and put a few mini Easter eggs on each cookie. 6 Bake for 7-10 minutes or until golden brown and done on both sides. 7 Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Store in an airtight container in a cool place.

TIP

For a chocolate variation of the cookies, replace 80ml (¹⁄₃c) of the cake flour with cocoa powder.

The cookie dough can be frozen and baked later if you like.