Easter is fast approaching. It’s time to look past the commercial aspect of the season and think about the real reason for Easter and the sacrifices made. It’s time to think about new life.
Easter eggs represent new life and also symbolise the tomb in which Christ’s body was placed. Over the years Easter eggs have developed from painted bird’s eggs to chocolate eggs – and they’re everywhere! Easter eggs have been on the shelves of supermarkets since the beginning of the year. It seems as though it’s a little earlier every year, but I’d like to think that the normal savvy shopper can look past this consumerism and pause to think about the real meaning.
Brown Butter and White Chocolate Easter Cookie Recipe
- 195 grams Butter
- 3/4 cup Brown Sugar
- 1/2 cup Caster Sugar
- 1 tsp Vanilla Essence
- 2 Eggs, lightly beaten
- 2 cups Plain Flour
- 1/2 tsp Salt
- 1 tsp Bicarb Soda
- 1/2 cup White Chocolate, chopped
- 1 cup Mini Speckled Easter Eggs
Method (5 steps)
- Preheat the oven to 160 degrees Celsius / 320 degree Fahrenheit. Line 3 baking trays with baking paper.
- In a saucepan over medium heat, melt the butter. Once melted, continue to cook the butter for a couple more minutes until it foams and turns golden brown. Remove from the heat.
- Stir in both sugars and the vanilla essence. Let it cool slightly before stirring in the beaten eggs. Add the flour, bicarb soda and salt, and stir until just combined. Add the white chocolate and half the speckled easter eggs.
- Place heaped teaspoonfuls of the mixture onto the baking trays, making sure you leave plenty of room for the cookies to spread.
- Bake in the oven for around 11 – 12 minutes or until the cookies are golden brown. Remove from the oven and whilst the cookies are still hot, press a few of the remaining speckled easter eggs into the top. Cool and serve!
A cute gift!