Lewis' Giant Mini Egg 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!

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 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)

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.

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!