Honey & Mini Egg Easter Cookies

Ingredients for the Cookies:

• 110g butter, softened
• 100g golden caster sugar
• 100g Honey Tradition Linden Honey
• 1 large egg
• 1 tsp vanilla extract
• 200g plain flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 160g Mini Eggs (equivalent to two 80g bags as sold)

PRODUCTS USED IN THIS RECIPE

Method:

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!