I whipped up this cookie traybake for my boyfriend’s birthday, as he’s a much bigger fan of cookies than cake, so this seemed like the perfect answer. I am making these cookie bars for my friend who is vegan, I am substituting the butter for vegan butter (which I use in all my baking recipes now it seems to give everything a nice golden colour) and I have found vegan mini eggs. She’s worked in almost every part of the food and hospitality industry, from serving plates and pouring wine in some of London’s favourite spots, to food and drink feature writing, recipe developing and cooking behind the scenes to create beautifully photographed food for magazines. Try Microwaving them when they’ve cooled if you want a gooey cookie, or even add a scoop of ice cream! This year Easter is quite late in comparison to last year, but that isn’t stopping me… HELLO EASTER RECIPES!

I didn’t end up using 300g of mini eggs though someone was munching them whilst making it (deffo not me😉). I’m going to make these next week… Could I make the dough on a Friday evening, press it into the tin, cover and chill overnight and then bake it Saturday morning about 10am? Novelty-sized Easter chocolate might make a great gift for the spring holiday, but it’s also an ideal size for using in Easter bakes like cookies, cheesecake, or even Mini Egg waffles for an extra-special Easter breakfast. I love using your recipes Jane, they always turn out perfect even for a novice baker and her daughter.

I definitely used the right measurement and mixed it with the flour beforehand so it should’ve been distributed. These delicious beauties, like my oreo cookie bars, needed less time in the oven in comparison to the rolo cookie bars as they isn’t as much gooeyness in them.

although still seem fairly gooey whilst warm but they had jist over 25mins in the oven (as I wasn’t sure) in a 10in tin as I don’t have 9 so didn’t want to leave them much longer and risk burning! I’ve never experienced an eggy tasting cookies or cakes before but I’ve heard it can be the mixing isn’t correct in the first place? MILK**, sugar, cocoa mass, cocoa butter, vegetable fats (palm, shea), whole MILK powder, emulsifiers (E442, E476, lecithins), rice starch, thickener (gum arabic), flavourings, colours (anthocyanins, beetroot red, curcumin), maize protein.My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Milk**, Sugar, Cocoa Mass, Cocoa Butter, Vegetable Fats (Palm, Shea), Whole Milk Powder, Emulsifiers (E442, E476, Sunflower Lecithins), Rice Starch, Thickener (Gum Arabic), Flavourings, Colours (Anthocyanins, Beetroot Red, Curcumin), Maize Protein, **The equivalent of 426 ml of Fresh Liquid Milk in every 227 g of Milk Chocolate, Milk Chocolate: Milk Solids 20 % minimum, actual 23 %, Cocoa Solids 20 % minimum, Contains Vegetable Fats in addition to Cocoa Butter.

Milk chocolate with micro mini eggs inclusion 100% sustainably sourced cocoa Perfect Easter treat NEW 2023 Giant 360g Bar Celebrate the Easter period with the Cadbury Mini Eggs Milk Chocolate Bar.I also didn’t use mini eggs but used a mixture of white, milk, dark and darkmilk chocolate chopped into chunks (still coming to 400g total). To make these chocolatey, all you have to do is to take out 50g of plain flour, and add in 25g of cocoa powder to the mix! Potentially, but now that Christmas is done and dusted there’s a serious need for something joyful to look forward to.