RAW LINDEN HONEY
A medium, sweet, raw blossom honey with minty and woody notes.
NEW PRODUCTS: RAW HONEY & POLLEN INFUSED CHOCOLATE
Quick, simple and delicious! A delightful Easter treat. The perfect cookies for all the family to enjoy with a soft, chewy centre and decorated with mini eggs, you’ll have to be quick to make sure you get one!
Preheat the oven to 180 degrees C/160 degrees C fan assisted and line two baking trays with non-stick paper
Cream the butter and sugar together until light and fluffy
Add the honey (you could also use Acacia or Linden too), egg and vanilla extract and beat again
Add the dry ingredients – flour, baking powder and baking soda and mix thoroughly
If you’re using a stand mixer, it’s worth removing the bowl from the stand at this point and finishing by hand as the cookie dough is fairly stiff
Add the Mini Eggs and combine until evenly distributed
Place small balls of the cookie dough (about an ice cream scoop size) at even spaces on the baking trays, leaving plenty of space between each
Bake for 8-12 minutes depending on how gooey you like your cookies!
Remove from the oven once baked and a light golden colour and leave to cool on a wire rack
Enjoy. You’ll eat one, after another, after another!
Ella is based in the beautiful Cambridgeshire countryside and she specialises in capturing food and gardens in all their glory!
Her Nana always invited her to help her in the kitchen and she was an outstanding baker, creating the most delicious cakes and puddings. Ella’s love of food began in her childhood – standing on a chair at the kitchen table, helping create dishes that gave her a huge sense of wonder.
She loves to bake with her children and creates beautiful imagery in the hope it brings joy to others.
If you’d like to know more about Ella visit Ella’s website.