Delightful Easter-themed recipe for Speckled Egg Cookies, topped with your fave flavour of ice cream
125g butter, softened
75g white sugar
75g brown sugar
1 large egg
10ml vanilla essence
2,5ml baking soda
125g speckled egg
Preheat the oven to 190°C. Grease 6 mini skillets (about 12cm diameter) or 1
large skillet (around 26cm).
Cream together the butter, brown sugar and white sugar for 3-4 minutes. Add
the egg and vanilla essence and beat well.
Stir together the flour, salt and baking soda. Gradually add the dry ingredients
to the creamed mixture and mix until just combined
Divide the mixture between the 6 mini skillets and press down evenly. Bake
for 16-18 minutes, or until golden brown but still a little soft.
Immediately push about 10 speckled eggs into each cookie, while they are
still warm. Serve immediately with ice cream.
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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes