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Recipe

Difficulty

Easy

 

Prep time

15 minutes

 

Cook time

30 minutes

 

Serves

12-15 small squares

 

Ingredients

 

110g Westgold Unsalted Butter

3/4c brown sugar

2 tbsp condensed milk

1 egg, beaten

1 tsp vanilla extract

1c flour

Pinch salt

1/2 tsp baking powder

1/4 tsp baking soda

150g mini Easter eggs

1/2c white chocolate drops

 

Method

 

Preheat the oven to 170oC. Line a 20cm x 20cm tin with baking paper.

 

Melt together the butter and brown sugar until only just melted.  Take off the heat and whisk in the condensed milk, vanilla and egg. The mixture should be cool enough as to not melt the Easter eggs and chocolate drops.

 

Whisk in the flour, salt, soda and baking powder. Stir through the Easter eggs and chocolate drops, reserving a few Easter eggs to sprinkle on the top if desired.

 

Bake 25-30 mins until risen and slightly firm to touch. Place on a wire rack to cool. 

 

Remove from the tin and cut into small squares. Serve.

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