Monster Creme Egg Cookies | Recipe

This recipe is adapted from a previous cookie recipe (Jelly Bean Cookies) and is super simple. It took me about 10 minutes to knock up the mixture, then I baked in two batches. In less than an hour I has these delicious Creme Egg Cookies. 

Ingredients

• 100 g Caster sugar
• 100 g Unsalted butter soft at room temp
• 1 tbsp Maple syrup (or honey, but if you have neither do not worry)
• 170 g Self raising flour sieved
• 4 Creme eggs chopped
• 1 tbsp Milk (depends if the dough comes together or not when you mix)

Instructions

1. Preheat your oven to 180°C/160°C fan. Line a baking tray with greaseproof paper.
2. Cream together the butter and the sugar in your mixer (I used my trusty Kmix) until light and fluffy (this can take several minutes).
3. Mix in the maple syrup and beat again.
4. Mix in half of the flour with the chopped Creme Eggs. Once this has combined mix in the rest of the flour and the baking powder.
5. Keep on mixing until the dough starts to form a ball in the mixer, you may need to add the milk if it doesn’t come together by itself. When very dough like turn out onto a floured surface and working with your hands.
6. Separate the dough out into 12 sizeable balls. Don’t press them down and place on a baking tray (I baked two batches of 6).
7. Place in the oven for 12-15 minutes.
8. Remove from the oven and leave to cool on the tray for a few minutes, before transferring to a wire rack.
9. Serve with steaming hot cups of tea.

I know baking ingredients have been hard to come by and I appreciate not everyone will be able to make these. But if you can get hold of biscuits, chocolates and sweets you could make Rocky Road.