Easter Egg Cookies

Ingredients

Cookie:

100g Westgold Unsalted Butter, soft

200g caster sugar

50g cocoa

50g dark chocolate (70%) chopped

Pinch salt

150g flour

1 tsp baking powder

2 eggs, beaten

1 tsp vanilla extract

1/2c white chocolate drops

Filling:

100g white chocolate drops           

1 tbsp cream

1 tbsp milk

60g white marshmallows, quartered

Easter eggs to decorate

Method

To make the cookies

Place the butter, sugar, cocoa, chocolate, salt, flour and baking powder into a food processor and whizz until like fine breadcrumbs. 

Tip out into a mixing bowl, add the eggs, white chocolate and vanilla and mix until it forms a sticky dough.

Place in the fridge for 60 mins until firmer and easier to roll.   

Preheat the oven to 180deg. Line 2 oven trays with baking paper. Roll the mixture into balls and press an indent into the centre with your finger to create a hole. 

Bake for 8 mins until slightly firm. These cookies will be slightly crisp around the edge and fudgy in the middle. 

Once baked, remove from the oven and use a teaspoon to press into the centre to make the indent lower.

While they are cooling, make the filling.

To make the filling

Gently melt together the chocolate, marshmallows, milk and cream, stirring until smooth and combined. 

Remove from the heat and set aside to cool until thick enough to pipe into the centers.

To finish the cookies

Spoon the filling into a piping bag (or use a teaspoon) and fill the cavity with enough filling to hold the 3 Easter eggs.  Place 3 Easter eggs onto the filling and leave to set. Serve.