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Easter Egg Cookies


250g (2.2 sticks butter) butter

120g (2/3 cup) brown sugar

125ml (1/2 cup) condensed milk

1 tsp vanilla essence

300g (2 cups) self- raising flour

150g (1 cup) plain flour

290g packet of milk or dark chocolate melts, for decorating

3 packets shell mini-eggs



Preheat oven to 180˚C or 160˚C fan-forced. Line 2 large oven trays with baking paper.

Cream butter, sugar and vanilla using an electric mixer until pale and creamy.

Add condensed milk and beat for a further 3 minutes.

Add flours and combine.

Roll rounded tablespoons of the mixture into balls and place onto trays.

Press balls down flat with the palm of your hand.

Bake for 12 minutes or until pale golden.

Leave the biscuits to cool on the tray.

Melt portions of the chocolate melts in a snack size snap lock bag in the microwave on medium power in 30 second bursts until melted. Snip off one corner of the bag. Use the melted chocolate to glue down the shell eggs onto the

biscuit. Then drizzle chocolate over the top.


Leave to set.

Store biscuits in an airtight container between sheets of baking paper.

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