Sweet treat

Makes: 14 Prep: 15 mins Cook: 8 mins Cost per serv­ing: 32p

Chat - - Contents -

1 Pre­heat oven to 180C/gas 4. Beat 75g un­salted but­ter with 60g light soft brown sugar and 60g caster sugar un­til light and fluffy. Add 1 egg and ½tsp vanilla and beat to com­bine. 2 Sift in 150g self-rais­ing flour and ¼tsp salt, and mix to form a stiff dough. Add 50g chopped dark cho­co­late and shape into 14 balls. Spread apart on a lined bak­ing tray and bake in oven for 4 mins. 3 Place a halved mini Creme Egg, yolk-sideup on top of each par­baked cookie and re­turn to the oven for 4 more mins. Take out of oven and cool. 4 For the ic­ing, di­vide 25g ic­ing sugar be­tween two bowls and add a lit­tle water at a time to each un­til you have a thick but driz­zling con­sis­tency. Keep one bowl of ic­ing plain and add a lit­tle or­ange gel food colour­ing to the other un­til brightly coloured. 5 Driz­zle some of each ic­ing over the cooled cook­ies to dec­o­rate.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.