Bonjour Bakery with Jane Beedle Tickets On Sale Now!
I LOVE EASTER! Chocolate eggs, chocolate bars, chocolate bunnies and… more chocolate!! Full disclosure: I am no baker! I think the closest I get to baking is the Asda Bakery and eating tonnes and TONNES of cake, yes i'll admit it... I have a sugar addiction.
So as I’m not a baker my bake has been heavily inspired by Jane’s Patisserie’s amazing recipe and it can be found on her blog here. A few changes have been made to make them extra sweet!
I hope you enjoy my recipe and don’t forget that tickets are available for Bonjour Bakery, our charity live bake along event in aid of The Trussell Trust on the 25th of April at 1pm! Buy tickets here! If you can’t make it and still want to give to The Trussell Trust, we also are fundraising here.
Prep Time: 20 minutes. Chill Time: 60 minutes. Cook Time: 15 minutes Serves: 6-8 giant cookies!
First of all, you cannot bake without music so put on your favourite playlist or listen to ours here.
Then grab your mixing bowl and mix together your unsalted butter (125g), light brown sugar (100g) and white granulated sugar (75g) and beat until creamy! I attempted to do this with a wooden spoon then gave up and just used my hands. Get stuck in!!
Note: the picture is prior to when I mixed it!
Once creamy, add in your egg and if you’re using vanilla extract add a teaspoon of it now, then beat again. This time I would recommend doing it with a whisk, wooden spoon or mixer.
Then it’s time to form the actual cookie dough so add in your plain flour (300g), baking powder (1 and a half teaspoons) and bicarbonate of soda (half a teaspoon). Jane opts to add in half a teaspoon of salt here, but I personally didn’t. Beat until the cookie dough is formed!
Now it’s time for the fun part, add in your chocolate chips (125g) and your chopped/crushed mini eggs (250g) then mix until they’re evenly distributed!
Tip: when crushing I used a knife and pressed down against them in order to crush them into random pieces.
Don’t like mini eggs? First of all, absolute madness - but feel free to add any other topping or even add additional chocolate chips to replace them.
Now you’ve got your cookie dough it’s time to roll them into your six cookie dough balls. Make sure you make them all pretty even, so they all bake at the same speed! Once rolled, add a few whole mini eggs and pop them in the fridge for approximately 60 minutes.
Whilst the cookie dough is chilling this is the perfect time to preheat your oven to 180c fan or 200c regular (I would recommend doing this 20 minutes before they're due to come out the fridge)
I am personally, one of the messiest bakers ever! So whilst waiting for the cookie dough to chill I took this time to clean all the mess I made. If you're a messy baker like me, this is probably an ideal time to do this!
Then take the cookies out of the fridge and put them in the oven for 15 minutes - if you want flatter cookies, flatten them now but I personally like GIANT cookies, so I skip this step.
Once baked, take them out of the oven and leave them to cool for at least 30 minutes - they’ll continue to bake whilst cooling.
After your 30 minutes is up, that’s it! I would recommend eating them all at once but if you’re not like me then put them into a tin or some Tupperware - they can last for 4-5 days!
I hope you've enjoyed my little recipe and I cant wait to see you at Bonjour Bakery on the 25th of April, especially if you can't bake like me - it will be an amazing opportunity to learn!
Buy your ticket now here!
We can't wait to see your bakes! Don't forget to tag Buzzin Bee Events in your creations on Instagram and use the hashtag #CreateABuzz
As Buzzin Bee Events are non-for-profit event organisation, we currently have limited funds to organise this event. Please consider making a donation to our fundraiser using the link to the left. By doing this you help us help The Trussell Trust in putting an end to hunger within the UK, every penny counts towards providing food for those in need!