Mini egg cookies recipe
 The ultimate Easter cookie. Chewy, vanillary and packed with crunchy chocolate mini eggs. These mini egg cookies are also gluten-free! 100g/3½oz caster sugar100g/3½oz light brown sugar120g/4oz unsalted butter, melted1 large free-range egg½ tsp vanilla extract300g/10½oz gluten-free plain flour¼ tsp xanthan gum½ tsp salt½ tsp bicarbonate of soda160g/6oz mini eggs, crushed80g/3oz milk chocolate chips 100g/3½oz caster sugar 100g/3½oz light brown sugar 120g/4oz unsalted butter, melted 1 large free-range egg ½ tsp vanilla extract 300g/10½oz gluten-free plain flour ¼ tsp xanthan gum ½ tsp salt ½ tsp bicarbonate of soda 160g/6oz mini eggs, crushed 80g/3oz milk chocolate chips Method Mix the sugars with the melted butter in a large bowl.Add the egg and vanilla extract and continue to mix until fully combined.Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly.Cover the bowl and place in the fridge for 45 minutes.Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper.Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.)Bake for 12–15 minutes until golden and flattened.Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Mix the sugars with the melted butter in a large bowl. Mix the sugars with the melted butter in a large bowl. Add the egg and vanilla extract and continue to mix until fully combined. Add the egg and vanilla extract and continue to mix until fully combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Mix in the gluten-free flour, xanthan gum, salt and bicarbonate of soda until combined. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Add the crushed mini eggs and chocolate chips and give them a good mix in so they are dispersed evenly. Cover the bowl and place in the fridge for 45 minutes. Cover the bowl and place in the fridge for 45 minutes. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Preheat the oven to 190C/170C Fan/Gas 5 and line a couple of baking trays with non-stick baking paper. Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Roll the chilled cookie dough into golf-size balls and place them onto the prepared trays, leaving space between them for spreading. (If your trays are small, you may need to cook them in batches.) Bake for 12–15 minutes until golden and flattened. Bake for 12–15 minutes until golden and flattened. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Remove from the oven and leave to cool for a few minutes on the baking tray before transferring to a cooling rack. Recipe tips You could use regular plain flour and omit the xanthan gum if you don’t need these to be gluten-free. You can freeze the uncooked dough in balls and bake whenever you fancy a mini egg cookie!