Easter cookie bar

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Difficulty: Easy

Time: 30 minutes plus 25 minutes baking

Serves: 20-25 slices

Ingredients
275g plain flour
1 tsp bicarbonate of soda
½ tsp Salt
1 tbsp cornflour
115g butter (unsalted)
55g granulated sugar
135g light brown sugar
1 egg
½ tsp vanilla extract
3x 90g Bags of Mini Eggs
100g chocolate chips

 

 

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We did a lot of baking over Easter – with so much chocolate around it’s hard not to. I found this recipe on the Janes’ Patisserie website and adapted it slightly to make it a bit simpler to make with children. I’ve never made or even had a cookie bar before, but I love cookies if anything, these look like a slightly easier to make version.
They didn’t disappoint: they were deliciously gooey on the inside a little crispy on top and with the added crunch of chocolate chips and mini eggs. One thing is for sure, these aren’t just for Easter.

 

Method

Preheat your oven to190C/170C Fan and prepare you baking tray
Line a 9×9 inch baking tin with baking paper.

Mix the dry ingredients

Get your little ones to measure out the flour (275g) and add to a mixing bowl. Give them a hand to add the bicarbonate of soda (1 tsp), salt (1/2 tsp salt) and cornflour (1 tbsp). Hannah can do some of this herself, but needs a hand levelling the contents on the spoon. Lewis likes to help hold the spoon.

Mix everything together until it is well combined.

 

Whisk the butter and sugars together

Measure the butter (115g). If it isn’t soft enough, blast it in the microwave for a few seconds. Put it in a (separate) large mixing bowl or freestanding mixer. Add the sugar (55g granulated and 135g light brown sugar.)

Whisk everything together until the sugar has dissolved and the mixture is smooth.

  

Add the eggs and vanilla

Get your child to break the egg into a small bowl then add to your sugar/butter mixture. While they are doing that add the vanilla extract (1/2 tsp).

Mix everything together again.

Add the dry ingredients

Add the flour mixture into the sugar/butter mixture.

 

Open the packets of mini eggs and let your kids throw them in (keep a few back to put on top). Do the same with the chocolate chips.

Mix with a spoon or a spatula until you have a nice dough.

 

 

Bake the cookie bar

Get your child to help you press the cookie dough mixture into the bottom of your baking tin. We used a spoon to flatten the top down. Press the remaining few mini eggs into the top to make it look pretty.

  

Bake in the oven for 20-25 minutes. It’s ready when its starting to turn golden, and looks dry on top.

Leave the cookie bake to cool in the tin for 10 minutes or so, then remove to cool fully on a wire rack. Cut into squares and enjoy!

easter cookie bar

 

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