Mini egg cookies
HB-7625 · Hand-built original · American
Gluten-free cookies loaded with crushed mini eggs and milk chocolate chips, made with melted butter and a mix of caster and light brown sugar. A short chill firms the dough before the balls bake golden and flat.
AmericanCakes and baking2 hr 30 minMakes 164 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:16quantities adjust to match
Ingredients
- 3½oz caster sugar
- 3½oz light brown sugar
- 4oz unsalted butter, melted
- 1 large free-range egg
- ½ tsp vanilla extract
- 10½oz gluten-free flour
- ¼ tsp xanthan gum
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 6oz mini eggs, crushed
- 3oz milk chocolate chips
Method
- Stir the caster sugar and light brown sugar into the melted butter in a large bowl until the mixture is glossy and combined.
- Mix in the egg and vanilla extract until no streaks of yolk remain.
- Add the gluten-free flour, xanthan gum, salt and bicarbonate of soda and stir until a soft dough forms.
- Fold the crushed mini eggs and milk chocolate chips through the dough so the pieces spread evenly, then cover the bowl and refrigerate it for 45 minutes.
- Heat the oven to 375°F and line baking trays with non-stick baking paper while the dough chills.
- Roll the cold dough into golf-ball-sized rounds, space them well apart on the trays, and bake for 12 to 15 minutes until the cookies are golden and flattened.
- Leave the mini egg cookies on their trays for a few minutes to firm up, then move them to a cooling rack to finish cooling.
Prep: 2 h · Cook: 30 min
Nutrition (per serving, where published)
4 kcalCalories
0.6 gProtein
0.1 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0.1 gSugars
74 mgSodium
0 mgCholesterol
10 mgPotassium
0 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data