Even though we don’t celebrate Easter and don’t buy eggs for other people, we seem to have a ridiculously large number of Easter eggs in the house. You may think this is a good thing, but then you’re probably a disciplined person who has the will power to make your eggs last until Christmas, carefully limiting yourself to a few nibbles each evening.
I am not like this. Whilst I don’t really buy chocolate, if I know it’s in the house then it plays on my mind, whispering ‘eat me’ and tormenting me to the point that I just have to eat it all up very quickly so that it’s gone.
The children are the same. If they know chocolate is easily available then they nag at me constantly, behaving well to get it and then turning into little monsters once they’ve eaten it.
With all this in mind, I’ve been looking at recipe ideas for leftover Easter eggs so that I can bake some treats to give away. There are lots of recipes which claim to do this which had to be dismissed when it came to the ingredients listing requiring ‘Xg of good quality dark chocolate’. Good quality…dark chocolate…I’m not sure where they are buying their eggs from?
In the end I made these 10 minute chocolate chip cookies based on a Hugh Fearnley-Whittingstall recipe. The children really enjoyed making them and they are yummy. Eat one yourself, let the kids have one each and then give the rest away (and it won’t look like you’re trying to get rid of your Easter eggs at all).
10 minute chocolate chip cookies
Makes about 18
- 125g of butter
- 100g of caster sugar
- 75g of light brown sugar
- 1 egg, beaten
- 2 teaspoons of vanilla extract
- 150g of plain flour
- ½ teaspoon of baking powder
- A pinch of salt
- 100g of chocolate (this is roughly 1 small Easter egg), broken into small chunks
Set your oven to 190oC.
Melt the butter in a saucepan or microwave.
Measure the sugars into a mixing bowl, pour in the melted butter and mix well.
Add the beaten egg and vanilla extract and mix well.
Sift in the flour and baking powder. Add the salt and broken up chocolate and mix well.
Leave the mixture for 10 minutes to firm up a bit, then spoon heaped teaspoons of mixture on to a flat baking sheet (line it with baking parchment if it’s not totally non stick). Leave plenty of space in between because they really spread out. I could fit 6 on one 33cm square baking sheet and therefore cooked in 3 batches.
Place in the oven for 8-10 minutes until golden brown. Less time will mean a chewy texture, more and they will be crisp.
Remove from the oven and leave on the baking sheet for a few minutes to firm up. Place on a wire rack until cool enough to eat.