These shortbread cookies are super simple to make. As a busy Mum, I always go for quick easy and tasty recipes. Minimum effort and maximum flavour.
Ingredients
225g plain flour
225g diced butter
110g cornflour
110g icing sugar
2 bags mini eggs
Method
Sift dry ingredients and rub in butter until the mixture forms into a ball or comes together.
Roll out dough onto a lightly floured surface / parchment paper, cut shapes and place on baking trays. Crush Mini eggs and place in the centre of the cookies.
Preheat oven to 150oC. Refridgerate the trays for 30 minutes. Bake for 30 -40 minutes until just starting to brown at the edge. Remove from oven and leave to cool. The cookies will be soft when taken out of the oven and will crisp up as they cool.
Enjoy x