Recipe: leftover Easter egg cookies

For on your Easter table, or as a tasty snack

Estimated reading time: 2 minutes

Feel like baking something delicious? Got a few too many Easter eggs in the house? Or do you have the kind of sweet tooth that prefers baked goods over chocolate? Then it's time to make your own chewy chocolate chip cookies with melted Easter eggs!

chocoladekoekjes met lavendel | mooiwatplantendoen

CHEWY CHOCOLATE BISCUITS

Baking biscuits is a popular activity among young and old alike, and this recipe is the perfect choice for Easter time. We've been inspired to make these by a recipe from Karin Luiten's cookbook. With a touch of lavender, you can give your biscuits a surprising botanical touch.

you will need (for around 15 cookies)

100 grams unsalted butter
75 grams light brown caster sugar
50 grams fine caster sugar
1 tablespoon vanilla sugar
175 grams self-raising flour
1 pinch of fine table salt
Lavendula officinale (this variety is edible)
1 large egg
Grated zest of ½ an orange
150 grams Easter eggs, chopped into pieces

how to make it

Preheat the oven to 175°C (fan).
Put the butter and all the sugars in a bowl and mix until soft and combined.
Add the egg and mix into the dough.
Then add a pinch of salt, the self-raising flour, the zest of half an orange and the lavender (Lavendula officinale). Mix until everything is well blended.
Chop the Easter eggs and spoon them into the mixture.
Make balls the size of a large walnut, put them on a baking tray (lined with baking paper), and press them a little flat. Make sure there is enough space in between, as the biscuits will expand slightly during baking.
Bake the biscuits in the oven for 12-14 minutes. They are done when they are lightly browned and have a slightly darker edge.
Let the biscuits cool completely on a wire rack.
Decorate the cooled biscuits with some more lavender (Lavendula officinale) to finish it off.
Enjoy!