- 125g cold unsalted butter
- 125g caster sugar
- 250g plain flour
- 1 egg
- 1 tsp vanilla
- Mini Creme Eggs
- Bar of Dairy Milk
- Fondant Icing Sugar
Between January to April, something very special happens in supermarkets up and down the country; Creme Eggs invade!
I love Creme Eggs and what’s more, I love baking with them. Last year was all about the Creme Egg brownie. All naughty, sexy and gooey. But 2015 is the year of the cookie and as such, I felt it was high time for a Creme Egg Cookie to take centre stage!
These cookies are easy to do and the results are amazing. They are baked with a Mini Creme Egg inside the dough and topped with the essence of a Creme Egg, Cadbury chocolate and fondant.
Don’t forget for best results, to chill the dough both before you put in a Mini Creme Egg and after.
Once a dough has been made, tip it out onto the side and knead into a ball. Wrap this in cling film and chill for 15 minutes.
Place your Mini Creme Egg stuffed dough balls on a baking tray and chill again for a further 15 minutes. Once chilled, bake in the middle of the oven for 12-15 minutes.
Make up two bowls of Fondant Icing Sugar as directed. Leave one bowl white and colour one orange. (I’ve used Tangerine Sugarflair concentrated colour)