Prep Time: 15 minutes ish

Cook Time: 20 minutes

Makes: 16 square slices

Ingredients:

275g of Plain Flour

1tsp of Bicarbonate of Soda

1/2tsp of Salt

1tbsp of Cornflour

115g of Stalk Butter

55g of Granulated Sugar

135g of Light Soft Brown Sugar

1 Medium Egg

1tsp of Vanilla Extract

300g of Mini Eggs

100g of Chocolate Chips

First you want to preheat your oven to 170C if you have a fan oven or 190C if you don’t and line a 9×9 square tin with baking or parchment paper. If you don’t have a square tin then just make sure you have a shallow tin thats not too big.

Mix together the dry ingredients – the flour, bicarb, salt and cornflour in a bowl and set to the side.

Melt the butter and add to a larger bowl. Whisk in the two sugars with an electric whisk until the sugar is dissolved and the mixture is smooth. Then add the egg and the vanilla extract and whisk until smooth again.

Add all the dry ingredients and mix to form a cookie dough batter, and then mix in the mini eggs and the chocolate chips, but make sure to leave a handful of mini eggs to put on top at the end.

Press the mixture into the tray and place the leftover mini eggs on top before putting into the oven to bake for 18-22 mins. I always find it needs about 22-25 minutes in my oven!

Once they are done, let them cool in the tray for 15 mins before removing and putting on a wire wrack. But don’t slip them until they are fully cool.

Jane left some notes about changing the chocolate – she said cream eggs won’t work as they are too gooey, but caramel eggs might work but will need 5 mins longer in the oven. And she suggested microwaving them and adding some ice cream to them when you serve them!