Mark Tilling’s Egg Cookies

These Egg Cookies from Mark Tilling are a really special Easter treat. Gooey and chocolatey they are complete with a runny or hard boiled chocolate 'egg' inside. Kids and grown ups alike will love the taste and novelty of these sweet treats!

Makes 10

Ingredients

125g Butter
100g Dark Brown Sugar
125g Caster Sugar
50g Egg (1 Egg)
200g Self Raising Flour
25g Cocoa powder
200g Dark baking chunks
350g white chocolate
½ tsp vanilla seeds
Orange colour
Orange flavouring

Method

Print Recipe

Beat the sugars with the butter until light and creamy, add the egg.
Add in the flour and cocoa powder.
Add in the dark chocolate chunks
Roll into 90g balls.
To make the chocolate egg insert, melt the white chocolate slowly in the microwave or on a Bain Marie just to melt, making sure it’s not hot to the touch and divide 2/3 and flavour with the vanilla seeds and the other 1/3 colour orange and add some orange flavouring.
Pipe the orange chocolate into half sphere mould and allow to set in the fridge.
Pipe a round disc on some silicon paper then add the set orange dome into the middle, then set
Take the ball of cookie dough, flatten it out then add the egg chocolate and in case it into the middle of the cookie.
Bake at 170°c for 10 -12 minutes or until cooked. Leave to cool slightly before eating. You should still have a runny egg centre when they are warm.

Ingredients

125g Butter
100g Dark Brown Sugar
125g Caster Sugar
50g Egg (1 Egg)
200g Self Raising Flour
25g Cocoa powder
200g Dark baking chunks
350g white chocolate
½ tsp vanilla seeds
Orange colour
Orange flavouring

Method

Beat the sugars with the butter until light and creamy, add the egg.
Add in the flour and cocoa powder.
Add in the dark chocolate chunks
Roll into 90g balls.
To make the chocolate egg insert, melt the white chocolate slowly in the microwave or on a Bain Marie just to melt, making sure it’s not hot to the touch and divide 2/3 and flavour with the vanilla seeds and the other 1/3 colour orange and add some orange flavouring.
Pipe the orange chocolate into half sphere mould and allow to set in the fridge.
Pipe a round disc on some silicon paper then add the set orange dome into the middle, then set
Take the ball of cookie dough, flatten it out then add the egg chocolate and in case it into the middle of the cookie.
Bake at 170°c for 10 -12 minutes or until cooked. Leave to cool slightly before eating. You should still have a runny egg centre when they are warm.