April 2021

Speckled Egg Chocolate Cookies.

Dark, chocolatey chocolate cookies studded with speckled eggs for a colourful Easter twist. Baked with Natura Sugars Fine Demerara Sugar.

INGREDIENTS

Dark Chocolate 125g
Butter 125g
Natura Sugars Fine Demerara Sugar 125g
Egg 1
Vanilla Essence 1 teaspoon
Cocoa Powder 50g
Cake Flour 150g
Bicarbonate of Soda 1 teaspoon
Speckled Eggs 150g

METHOD

Melt the dark chocolate and set aside.

Cream the butter, Natura Sugars Fine Demerara Sugar and vanilla essence in a bowl. Add egg and beat until light. Sift and fold in the flour, cocoa powder and bicarbonate of soda. Add in the melted dark chocolate and mix together until a dough forms.

Working with lightly floured hands roll teaspoons, approximately 25g, of the dough into balls and place, well-spaced, on a baking tray lined with baking paper. Flatten slightly and gently push in three speckled eggs.

Bake at 160˚C for 12-15 minutes, keeping an eye on them so they don’t burn.

Remove from the oven and let them sit on the baking tray for about five minutes before gently lifting them and placing them on a cookie cooling tray until they cool completely.