Easter egg frypan cookies
You can make this in one larger nonstick ovenproof frying pan instead of 3 individual pans, just note you will need to bake it for slightly longer if using one larger pan, add 5-minute increments to your cooking time and check as you go.
Ingredients
2 cups plain flour
1 tsp bicarbonate of soda
sea salt flakes
225g unsalted butter, softened
1 cup brown sugar, firmly packed
½ cup caster sugar
2 tsp vanilla bean paste
3 egg yolks
1 cup mixed mini Easter eggs, some chopped, some whole
½ cup chocolate chunks (I used a mix of dark, milk and white)
sea salt flakes
ice-cream (optional), to serve
Method
1. Preheat oven to 170C fan-forced (190C conventional). Grease 3 to 4 18cm nonstick ovenproof frypans (or 1 large pan).
2. Mix together the flour, bicarb soda and a pinch of salt in a bowl.
3. Beat the butter, sugars, vanilla and another pinch of salt until pale and creamy, about 3-5 minutes. Add the egg yolks and beat until well combined.
4. Use a spatula or wooden spoon to stir through the flour until combined. Mix in the Easter eggs and chocolate chunks. Divide the cookie dough into the prepared pans and use your fingers to push the dough to the edges.
5. Bake for 15-18 minutes or until lightly golden on top. It's important not to overbake a frypan cookie, these are best eaten when the centre is slightly underdone. Remove from the oven, add another pinch of sea salt flakes and allow to cool for 3 minutes before eating warm. Top with a scoop of ice-cream as an added extra.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.
