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How are we all? Today I’ve got a simple delicious flourless (in case, like me, you can’t buy any flour anywhere and you’re trying to conserve what you’ve got for fear of running out!) chocolate cookie for you that does not involve many ingredients, and are great to make with kids for your next self-isolation baking project. Another Good Housekeeping find my mother makes these studded with chocolate chips to give away as gifts at Christmas, but I’ve been waiting until Easter approaches to share the recipe as I prefer them stuffed with pale pink, yellow, purple and cream Mini Eggs. They’re both crisp and chewy, and very addictive!
Yesterday was my first difficult day. I think everyone here was a bit down; probably the lack of sunshine, our Sunday paper and that I honestly can’t remember the last day I left the house to go to Waitrose. I hope you’re all hanging in there, and finding small joys in the everyday. Things looked up around dinner time when I realised that the tiny joint of un-labelled ‘beef’ found in my parents freezer was in fact lamb, but only after I’d made the batter for the Yorkshire puddings. My family have strange opinions about only having Yorkshires with roast beef, so fat, fluffy Yorkshire puddings on the side of a plate of roast lamb, mint sauce and potatoes was a massive win for me!
These easy, chewy chocolate easter cookies are flourless and made with only a handful of basic ingredients. Adapted from Good Housekeeping.
375g (13oz) icing sugar (powdered sugar)
100g (3 1/2 oz) cocoa powder
1 tbsp cornflour (cornstarch)
1 large egg
2 large egg whites
2 tsp vanilla extract
100g (3 1/2 oz) approx. Cadbury Mini Eggs
flaky sea salt
Pre-heat the oven to 160 degrees (320 farenheit) and line two baking sheets with baking parchment. Don’t worry if you only own one; I’ve said two as most ovens have two racks in them, but you’ll have to batch cook these cookies anyway!
In a large bowl sift together the icing sugar, cocoa powder and cornflour. In a separate jug, whisk together the egg, egg whites and vanilla extract.
Pour the wet into the dry, and mix together with a mixing spoon until you’ve created a smooth batter.
Space out heaped tablespoons of dough, five to a baking sheet. Decorate each with Mini Eggs and a generous sprinkling of sea salt (this is important even baking with kid otherwise the cookies will be far too sugary and sweet!) and bake in the oven for 14-15 minutes until the cookies have spread out a little and have crackled nicely. Remove from the oven and allow to cool for a few minutes on the tray before transferring them to a wire rack to cool. Work in batches until you’ve used up all the cookie batter.
These keep well for up to 3-4 days in an air tight container.
If you’re making these cookies at any other time of year, sub the Mini Eggs for 175g (6oz) dark chocolate chips.
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