Description
Delightful Mini Egg Cookie Bars that combine a crunchy, chewy texture with nostalgic flavors, perfect for snacks or desserts.
Ingredients
- 110 g (½ cup) unsalted butter
- 200 g (1 cup + 1 tbsp) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 210 g (1 ½ cups) plain (all-purpose) flour
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.5 tsp salt
- 250 g (1 ¼ cups) mini eggs, some lightly crushed
Instructions
- Melt the unsalted butter in a saucepan over medium-low heat, stirring continuously until it turns a deep golden brown. Allow to cool slightly.
- Add the brown sugar to the melted butter and mix until creamy.
- Include the egg and vanilla extract, mixing until well combined.
- Sift together the flour, baking powder, bicarbonate of soda, and salt; fold into the butter and sugar mixture.
- Fold in most of the mini eggs, leaving some for topping.
- Transfer the dough to a lined baking tin, pressing it down evenly.
- Bake at 180C/350F for 15-18 minutes until golden.
- Gently press reserved mini eggs into the top after removing from the oven.
- Cool in the tin before cutting into pieces.
Notes
Brown the butter carefully and mix ingredients thoroughly for the best texture.