|3 tbsp||butter — melted|
|1 tbsp||treacle sugar|
|4 tbsp||white sugar|
|1/4 tsp||vanilla essence|
|1/8 tsp||bicarbonate of soda|
|4 tbsp||multi-coloured mini Easter eggs|
|Maldon salt — optional|
Add the melted butter along with both sugars, salt and vanilla to a small bowl. Mix to combine.
Add the flour and the bicarb, mix until just combined.
Add an assortment of mini Easter eggs to the mixture and gently stir to combine.
Divide the dough into two portions, roll into balls and leave to chill for at least 15 minutes.
Place on a baking sheet lined with baking paper and bake at 180°C for 14-16 minutes or until just cooked. They will still be soft as you take them out the oven, sprinkled with Maldon salt and then leave them to cool on the baking sheet.
You can use chocolate chips instead of mini Easter eggs.
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