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.