RECIPES BY Rhiannon Lambert

Easter Cookies

  • 1 Hour 20 Minutes
  • 10-12
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A Simple Way To Fuel Fitness

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Essential Ingredients

140g light brown soft sugar
60g caster sugar
170g unsalted butter, at room temp
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
1 tsp bicarbonate of soda
250g leftover Easter chocolate


  1. Cream together both the sugars with the butter in a large mixing bowl, until light and fluffy (you can use an electric hand whisk for this if you have one!).
  2. Add the egg and vanilla extract, then mix until combined. 
  3. Sift the flour and bicarbonate of soda into the mixture. Fold until just combined. Stir through ¾ of the leftover Easter chocolate. Cover the bowl with a tea towel and chill for 1 hour. 
  4. Preheat the oven to 170°c (fan assisted)/190°c/gas 5.
  5. Divide the chilled mixture into 10-12 even balls between 2 lined baking trays. Press each ball down slightly to flatten the top, then push the remaining leftover Easter chocolate into the top.
  6. Bake for 12-15 minutes, or until golden brown but still slightly soft in the middle. Remove from the oven and allow to cool before tucking in!