If Easter fell in April, my family would come to our house for an Easter Egg Hunt. These wonderfully packaged, gleaming boxes of delight, were hung in trees, nestled into flower beds and carefully balanced on fences. We searched, with the dedication of private detectives, to reveal the hiding places, bundling the loot into the Easter baskets.
Juliette and Little Carlo, the youngest of the cousins, benefitted the most out of the generosity of our loving family, receiving the lion’s share of the treasure. But this, at times, was to their expense. One Easter, having lost them for some time, I found them hiding in the greenhouse at the bottom of our garden, chocolate covered faces, munching on their booty, turning green with over-consumption. A spontaneous moment of pure indulgence.
If you have a heap of Easter Eggs, break them up and use them in this cookie recipe. This is Lara’s (my daughter) favourite recipe, and she has gone through many.
140g (5oz) unsalted butter, softened * 115g (4oz) light brown sugar * 140g (5oz) caster sugar * 1 egg, lightly beaten * 1 tsp vanilla extract * 225g (8oz) self-raising flour * ¼ tsp salt * 115g (4oz) chocolate chips
Pre-heat the oven to 180°C/350°F/Gas 4. Cream butter and sugar until light and fluffy, add the egg and vanilla. Sift in the flour and salt, then the chocolate chips. Roll into 12 walnut-size balls. Line a baking tray with greaseproof paper and place the balls onto it.
Cook for 7 minutes until golden around the edges. Take out of the oven and leave to cool on a wire rack. Enjoy!
I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.
This recipe comes from the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.