Ingredients
- 120g unsalted butter, softened
- 180g demerara sugar
- 1 egg
- 300g Plain flour
- 1tsp bicarbonate of soda
- ½tsp Salt
- 2g chopped Easter chocolate + extra for topping
Method
Preheat your oven to 180°C (fan).
Cream together the butter and sugar in the mixing bowl before the adding the egg and mixing until combined.
Add in the flour, bicarbonate and salt. Mix together until a dough begins to form. At this stage, add in your chopped up Easter chocolate and continue to mix until the chocolate is evenly distributed.
Weigh the dough into 80g balls and place on the lined baking tray (gently push some whole mini eggs into the dough balls now if you have them). If you only have one tray, bake these 4-5 at a time as they will need space to spread.
Bake for 10 minutes, then rotate the tray and bake for a further 4-5 minutes until just golden. The cookies will continue to bake for a while as they cool.
Let the cookies rest on the cooling rack until warm to the touch before topping with any other leftover chocolate you have to hand. The chocolate will melt from the warmth and solidify again by the time the cookies are cool enough to eat.
