• 130g unsalted butter
• 60g light soft brown sugar
• 100g fine sugar
• 1 large egg
• 1 teaspoon vanilla
• 280g plain flour
• 1½ teaspoons baking powder
• A pinch of salt
• 150g Easter egg / chocolate pieces
• 100g small eggs, chopped
• 30g nuts (optional)

To Decorate

• 30g small eggs
• 20g of chocolate pieces
• a few halved crème eggs
• 15g nuts (chopped)

1. Beat the butter and all the sugar together until light.
2. Place the small eggs, chocolate egg and nuts in a food bag and crush them with a rolling pin.
3. Add the egg and vanilla to the butter mixture and mix well. Add the flour, baking powder, salt and the bag of chocolate chips and mix well.
4. Divide the cookie mixture into equal pieces (about 100g) and roll them into balls. Place in the fridge to chill for 30 minutes. Preheat the oven to 180° fan.
5. Remove the cookie balls from the fridge and place them on a baking tin leaving enough space between them for the cookies to spread.
6. Bake for 10–12 minutes, remove from the oven and scatter the rest of the eggs, chocolate and nuts on top. Leave to cool.

A recipe by Michelle Evans-Fecci for Prynhawn Da

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