With Easter fast approaching, Creme Eggs have already returned to the supermarkets , delighting fans of the chocolate treat. And it's not just a tasty snack—you can also incorporate the creme egg into your baking . From Creme Egg croissants to brownies and even toasties, there's more to this snack than first meets the eye.
During a quick trip to a Cadbury outlet store, I stumbled upon an item that is a must-buy for any Creme Egg lovers out there - the Cadbury Creme Egg Cookbook. After purchasing this, I decided to give it a flick through for any recipes that could make my Easter just that much better, and the one that stuck out as sounding delicious (but also quite low effort) was the Creme Egg cookies. Rather than full-size Creme Eggs, this recipe called for the mini ones, which were a little harder to find in the supermarket, but I eventually found some.
In fact, the only ingredient I had to skip was the orange food colouring; every shop I tried either had none at all or only red, blue and green, so I opted to just skip this step of the recipe . Making the cookies was quite simple, although I did have to bake them for longer than the recipe stated. I also found that mine combined in the oven, forming one giant cookie that then crumbled a little when I tried to cut it into smaller pieces.
However, despite this, the cookies were still delicious - and it's not just me saying this. They also proved a hit with my friends when I brought them with me to social events. 75g unsalt.
