Tarran’s Cadbury Creme Egg Cookies

METHOD

• 1

  Place the baking block and sugars in a mixing bowl, and beat until combined. Add your egg and vanilla and beat again.

• 2

  Next add your flour, baking powder, bicarbonate of soda and a pinch of salt to the mixture and beat until a cookie dough is formed.

• 3

  Add in 200 g of the chopped Cadbury Dairy Milk and mix until the chocolate is evenly distributed through the mixture.

• 4

  Weigh out the mixture and divide into 8 equal portions, roll into a ball and set aside.

• 5

  Take your Cadbury Creme Eggs and cut in half with a sharp knife. Make a well in the bottom of each cookie ball and push ½ Cadbury Creme Egg into this and roll again in to a ball. Top Tip: Push in gooey side first.

• 6

  Place on to a lined baking tray and put into the freezer for at least 30 mins or a fridge for 1 hour. Pre-heat your oven to 180 °C fan.

• 7

  Take your cookies out of the freezer, place 4 on a new baking tray and put in the oven for 14 mins until golden. If you have 2 shelves, make sure you switch the baking trays around after 7 mins.

• 8

  Once removed from the oven, allow to cool and then transfer to a cooling rack. You can now melt the remainder of your chocolate in a bowl over a pan of boiling water, or in the microwave in 30 secs bursts.

• 9

  Once melted, place a tsp of this on top of each cookie and cut your remaining Cadbury Creme Eggs in half, place one half on top of the melted chocolate and allow to cool.