Giant gooey Easter egg cookie
Nothing says hoppy Easter like this giant Easter egg cookie!
Giant gooey Easter egg cookie
Ingredients
- cooking spray/butter, to grease
- 200g butter, at room temperature
- 250g sugar
- 3 large eggs
- 10ml (2 tsp) vanilla essence
- 400g cake flour, sifted
- 5ml (1 tsp) bicarbonate of soda
- pinch salt
- 5ml (1 tsp) ground cinnamon
- 125g speckled eggs
- 125g candy-coated
- chocolate buttons (find at woolworths.co.za)
- 80g milk chocolate, roughly chopped
- double-thick/thick cream or vanilla ice cream, to serve
Instructions
Preheat the oven to 180˚C. Grease a 23cm round, ovenproof dish. Using hand-held electric beater or a free-standing mixer, beat the butter and sugar in a bowl until fluffy. Beat in the eggs and vanilla.
In a separate bowl, whisk together the flour, bicarbonate of soda, salt and cinnamon, then add these dry ingredients to the butter-egg mixture and gently fold them in with a spatula until just combined.
Transfer the cookie mixture to the prepared dish and smooth the top with a spatula. Sprinkle with the speckled eggs, chocolate buttons and chopped milk chocolate, and bake in the preheated oven, 20 – 25 minutes (the centre should still be nice and gooey).
Serve the giant cookie warm, with dollops of double-thick/thick cream or vanilla ice cream.
ALSO SEE: Easter desserts to indulge in over the long weekend
Easter desserts to indulge in over the long weekend
Recipe and styling by Claire Ferrandi
Photography by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
