Mini Egg Cookies

I had an elaborate cake planned as my Easter recipe this year. I was really excited about it too. But half way through baking it, my oven broke. Again!

This is the second time in less than 12 months that our oven has broken. Last time it was one of the fans, this time, the thermometer. The temperature just kept rising without me realising until my cake burnt, filling the kitchen with smoke. The display on the oven then started flashing with an error code and refused to work at all.

The cake ended up going out for the birds, and my husband set off on an hour long round trip to pick us up a new oven. By the time he was back and the new oven was set up and ready to bake, it was far too late in the day to start the cake I’d had planned, decorate it and blog about it. So I knocked up these yummy Mini Egg Cookies instead, based on a recipe for Butter Whirls in my old Dairy Book of Home Cookery book (more info on my About Page). I’m sure I’ll come back to the cake plan at some point, but for now, I’m going to have a large glass of wine and dive into these Cookies.

Happy Easter everyone! I hope your Easter baking is less eventful than mine!


  • 150g of unsalted butter
  • 50g of icing sugar
  • Half a teaspoon of vanilla essence
  • 150g of plain flour
  • An 80g packet of Mini Eggs


  • Preheat your oven to 160c / 150c fan / gas mark 3.
  • Beat the butter until soft.
  • Cream the butter, sugar and vanilla together until light and fluffy.
  • Stir in the flour, a few tablespoons at a time until fully combined.
  • Snip a small hole in the packet of Mini Eggs so it doesn’t burst, and bash them with a rolling pin to break them up.
  • Pour them into the bowl and mix well.
  • Line a baking tray with baking paper.
  • Roll 8-10 equal sized balls of the cookie dough in you hands and then squish them slightly into fat disks.
  • Spread out evenly on the baking tray, leaving room between each one to allow for spreading.
  • Bake for about 20mins, or until pale golden.
  • Leave on the baking try for a few mins before using a spatula to transfer them to a cooling rack. They will be very soft at first until they cool and harden.

If you liked this recipe, you may also like:

Simnel Scones

Orange Shortbread Biscuits

Boozy Brownies

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