Giant Easter Cookie!

• portions: 10 servings
• temps actif: 10 minutes
• temps total: 2 hours 35 minutes

Ingrédients

115 g unsalted butter

55 g white granulated sugar

135 g light brown soft sugar

1 medium/large egg

1 tsp vanilla extract

275 g plain flour

1 tsp bicarbonate of soda

1/2 tsp sea salt

1 tbsp cornflour

150 g milk chocolate chips/chunks

200 g easter chocolates

75 g unsalted butter (room temp) )

150 g icing sugar

1/2 tsp vanilla extract

easter chocolates

sprinkles

Instructions

Preheat your oven to 180ºc/160ºcfan and line a 8"/20cm round tin with parchment paper, and leave to the side for now.

In a large bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth.

Add in the egg and the vanilla extract, and whisk again briefly until smooth.

Add the plain flour, bicarbonate, salt, and cornflour

Mix the mixture until a cookie dough is formed.

Add the chocolate chips/chunks and easter chocolates and mix again.

Press the mixture into the bottom of the tin and press down.

Bake the cookie in the oven for 25-27 minutes, until the top of the cookie looks ‘dry’ and it's not wobbling!

Leave the cookie to cool in the tin for about 30 minutes, then leave to cool fully on a wire rack.

Once the cookie has cooled, beat the unsalted butter for a minute or two to loosen and soften.

Add the icing sugar, vanilla extract and beat again until smooth.

Pipe around the edge of the cookie however you want, I did a rope piping using a 2d closed star piping tip.

Add some sprinkles and even more easter chocolates and anything else you fancy.

Nutrition

• Calories: 423 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 5 g
• Acides Gras Trans: 1 g
• Cholestérol: 44 mg
• Sodium: 244 mg
• Glucides Totaux: 54 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 32 g
• Protéines: 5 g