Easter Creme Egg White Chocolate And Macadamia Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • 125 g Soft unsalted butter
  • 100 g Caster sugar
  • 75 g Light brown sugar
  • 1 large Egg
  • 1 teaspoon Vanilla paste
  • 200 g Plain flour
  • ½ teaspoon Bicarbonate of soda
  • 30 g Ground almonds
  • 150 g White chocolate
  • 75 g Macadamia nuts
  • 10 mini Cadbury Creme Eggs
  1. Preheat the oven to 180c, 160c fan, Gas mark 4, 350f. Grease and line a baking tray.
  2. Beat together the butter and the sugars, then add the egg and the vanilla paste, beating quickly to incorporate.
  3. In a separate bowl mix together the remaining ingredients except the chocolate eggs. Then slowly add the dry ingredients to the wet ingredients, stirring in, rather than beating, in a couple of batches.
  4. Using a lightly oiled tablespoon take a scoop of mixture and place on the baking sheet about 4cm apart, flattening out the top. Place in the fridge for about 30mins.
    Remove from the fridge - top each one with a chocolate egg. Place in the oven for 15-20 minutes until golden brown.
  5. Remove from the oven and allow to cool for about 10 minutes and then carefully remove and place on a cooling rack. Allow to cool completely.
These cookies can be made without the creme eggs if you want to make them year round.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/cadbury-creme-egg-white-chocolate-and-macadamia-cookies/