Giving you some inspiration for this weekend, our Executive Chef is sharing his recipe for Easter Cookies, which would have been on our Afternoon Tea menu during Easter if we had been open.
- 225g Unsalted butter
- 70g white sugar
- 110g brown sugar
- 2 eggs
- 330g all purpose flour
- 1 tbsp salt
- ½ tsp baking soda
- ¾ tsp cinnamon
- 80g mini eggs
- Flaky sea salt
- Start by browning 2 sticks of unsalted butter. Once brown, place in a measuring cup and refrigerate for 1 hour or until it’s re-solidified.
- In the bowl of a stand mixer, add the butter along with the white sugar and brown sugar. Mix well to combine.
- Next add 2 cold eggs to the mixture, and mix to combine.
- In a separate medium bowl, whisk together the all purpose flour, 1 Tbsp of salt, ½ tsp of baking soda, and ¾ tsp of cinnamon.
- Add half of dry ingredients to the stand mixer, mix to combine, and then add the other half of the dry ingredients. This helps keep your gluten down.
- Add your mini eggs, stir just until everything is well combined and remove dough from mixer. Place in a bowl and refrigerate for at least an hour or as long as 2 days.
- Optional: You can toast some nuts and add those to your cookie dough as well.
- Roll your cookie dough into balls and then break in half and set on cookie sheet. This will help give the cookies a rustic look. Bake in a 180c oven or 160c fan for 12-17 minutes or until cooked and slightly brown. Top with a little bit of sea salt.